Fruit juice production using ultraviolet pasteurization: a review

Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been...

Full description

Saved in:
Bibliographic Details
Main Authors: Abdul Karim Shah, Nor Nadiah, Shamsudin, Rosnah, Abdul Rahman, Russly, Mohd Adzahan, Noranizan
Format: Article
Published: M D P I AG 2016
Online Access:
Tags: Add Tag
No Tags, Be the first to tag this record!