𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Ultraviolet processing of liquid food: A review: Part 2: Effects on microorganisms and on food components and properties

✍ Scribed by Víctor Falguera; Jordi Pagán; Salvador Garza; Alfonso Garvín; Albert Ibarz


Book ID
116489139
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
490 KB
Volume
44
Category
Article
ISSN
0963-9969

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES


Food Materials Science and Engineering (
✍ Bhandari, Bhesh; Roos, Yrjö H. 📂 Article 📅 2012 🏛 Wiley-Blackwell 🌐 English ⚖ 396 KB

*Food Materials Science and Engineering* covers a comprehensive range of topics in elation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and applicatio

Impact of food processing on the structu
✍ E. N. Clare Mills; Ana I. Sancho; Neil M. Rigby; John A. Jenkins; Alan R. Mackie 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 310 KB

## Abstract This article reviews recent studies that address one of the major unanswered questions in food allergy research: what attributes of food or food proteins contribute to or enhance food allergenicity?

A review on the beneficial aspects of fo
✍ Martinus van Boekel; Vincenzo Fogliano; Nicoletta Pellegrini; Catherine Stanton; 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 364 KB

## Abstract The manuscript reviews beneficial aspects of food processing with main focus on cooking/heat treatment, including other food‐processing techniques (__e.g.__ fermentation). Benefits of thermal processing include inactivation of food‐borne pathogens, natural toxins or other detrimental co