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Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice
dc.contributor.author | Acevedo, Belén Andrea | |
dc.contributor.author | Sgroppo, Sonia Cecilia | |
dc.contributor.author | Dellacassa, Eduardo Santiago | |
dc.date.accessioned | 2021-04-22T19:48:57Z | |
dc.date.available | 2021-04-22T19:48:57Z | |
dc.date.issued | 2018 | |
dc.identifier.citation | Acevedo, Belén Andrea, Sgroppo, Sonia Cecilia y Dellacassa, Eduardo Santiago, 2018. Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice. International Food Research Journal. Selangor: Universiti Putra Malaysia. Faculty of Food Science and Technology, vol. 25, no. 3, p. 958-965. ISSN 2231-7546. | es |
dc.identifier.issn | 1985-4668 | es |
dc.identifier.uri | http://repositorio.unne.edu.ar/handle/123456789/27819 | |
dc.description.abstract | Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology and changes in/on quality characteristics (microbiological, physicochemical and sensorial) were determined in order to extend its shelf life. UV-C treated juice resulted in 2.33 log and 2 log reductions in aciduric microorganisms and yeast and mould count, respectively. After UV-C treatment, there were no significant changes (p > 0.05) in pH, acidity and soluble solids; however antioxidant activity and the ascorbic acid content were affected by this process. The losses in ascorbic acid were 27.5 and 42% after UV-C treatment necessary to decrease 95 and 99% of the microbial load, respectively. Based on sensory analysis results, no significant differences were detected between fresh and UV-C treated juices. UV-C treatment extended the shelf life of fresh juice to 5 days during storage at 4°C. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Universiti Putra Malaysia. Faculty of Food Science and Technology | es |
dc.rights | openAccess | es |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | es |
dc.source | International Food Research Journal, 2018, vol. 25, no. 3, p. 958-965. | es |
dc.subject | Ultraviolet radiation | es |
dc.subject | Citrus juice | es |
dc.subject | Shelf life | es |
dc.subject | Nutritional properties | es |
dc.title | Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice | es |
dc.type | Artículo | es |
unne.affiliation | Fil: Acevedo, Belén Andrea. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. | es |
unne.affiliation | Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. | es |
unne.affiliation | Fil: Dellacassa, Eduardo Santiago. Universidad La República. Facultad de Química; Uruguay. | es |
unne.journal.pais | Malasia | es |
unne.journal.ciudad | Selangor | es |
unne.ISSN-e | 2231-7546 | es |
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