Effect of Optimized UV-LED Technology on Modeling, Inactivation Kinetics and Microbiological Safety in Tomato Juice
This research analyzed, optimized and modeled the inactivation kinetics of pathogenic bacteria (PB1: <i>Escherichia coli</i> O157:H7 and PB2: <i>Listeria monocytogenes</i>) and determined the microbiological safety of tomato juice processed by UV-LED irradiation and heat treatment. UV-LED processing...
I tiakina i:
| Ngā kaituhi matua: | , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
MDPI AG
2024-01-01
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| Rangatū: | Foods |
| Ngā marau: | |
| Urunga tuihono: | https://www.mdpi.com/2304-8158/13/3/430 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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