The effect of UV-C and electrolyzed water on yeasts on fresh-cut apple at 4 degrees C

The growth of a yeast mixture, Candida sake, Hanseniaspora uvarum, Pichia fermentans, Metschnikowia pulcherrima, on fresh-cut apple (Royal gala), at 4 degrees C, was studied, as well as the reduction of yeasts using Ultraviolet-C (UV-C), acidic (AEW) and neutral (NEW) electrolyzed waters, and sodium...

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Detalhes bibliográficos
Autor principal: Graça, Ana (author)
Outros Autores: Santo, David (author), Pires-Cabral, Paula (author), Quintas, Célia (author)
Formato: article
Idioma:eng
Publicado em: 2021
Assuntos:
Minimally processed apple
Yeasts
UV-C
Acidic electrolyzed water
Neutral electrolyzed water
Sodium hypochlorite
Engineering; Food Science & Technology
Texto completo:http://hdl.handle.net/10400.1/16379
País:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/16379

Texto Completo

http://hdl.handle.net/10400.1/16379

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