Effects of UVC light‐emitting diodes on inactivation of Escherichia coli O157:H7 and quality attributes of fresh‐cut white pitaya

[1]  Qisen Xiang,et al.  Effects of ultraviolet-C light-emitting diodes at 275 nm on inactivation of Alicyclobacillus acidoterrestris vegetative cells and its spores as well as the quality attributes of orange juice , 2020, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

[2]  Shengnan Liu,et al.  Effect of UVC light-emitting diodes on apple juice: Inactivation of Zygosaccharomyces rouxii and determination of quality , 2020 .

[3]  M. Palermo,et al.  Role of Shiga Toxins in Cytotoxicity and Immunomodulatory Effects of Escherichia coli O157:H7 during Host-Bacterial Interactions in vitro , 2020, Toxins.

[4]  U. D. Corato.  Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements , 2020 .

[5]  J. Barreira,et al.  Bioactive and functional compounds in apple pomace from juice and cider manufacturing: Potential use in dermal formulations , 2019, Trends in Food Science & Technology.

[6]  Shengnan Liu,et al.  Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts , 2019, Innovative Food Science & Emerging Technologies.

[7]  V. Ghate,et al.  Inactivation of Listeria monocytogenes on paperboard, a food packaging material, using 410 nm light emitting diodes , 2019, Food Control.

[8]  K. Briviba,et al.  UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine , 2019, Innovative Food Science & Emerging Technologies.

[9]  A. Amirbahman,et al.  Ultraviolet Light-Assisted Photocatalytic Disinfection of Escherichia coli and Its Effects on the Quality Attributes of White Grape Juice , 2018, Food and Bioprocess Technology.

[10]  R. Baskaran,et al.  Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review. , 2018, Food research international.

[11]  Shengnan Liu,et al.  Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice. , 2018, Food chemistry.

[12]  T. Koutchma,et al.  Inactivation of Escherichia coli , Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodes , 2018, Innovative Food Science & Emerging Technologies.

[13]  H. A. M. Takci,et al.  Ultraviolet-C and ultraviolet-B lights effect on black carrot (Daucus carota ssp. sativus) juice , 2018, Journal of Food Measurement and Characterization.

[14]  D. Kang,et al.  Bactericidal effect of 266 to 279nm wavelength UVC-LEDs for inactivation of Gram positive and Gram negative foodborne pathogenic bacteria and yeasts. , 2017, Food research international.

[15]  H. Yuk,et al.  405 ± 5 nm light emitting diode illumination causes photodynamic inactivation of Salmonella spp. on fresh-cut papaya without deterioration. , 2017, Food microbiology.

[16]  H. Yuk,et al.  Antibacterial effect of 405±5nm light emitting diode illumination against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on the surface of fresh-cut mango and its influence on fruit quality. , 2017, International journal of food microbiology.

[17]  Amit Kumar,et al.  Effect of 460 nm light emitting diode illumination on survival of Salmonella spp. on fresh-cut pineapples at different irradiances and temperatures , 2017 .

[18]  P. Ariaii,et al.  The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and Escherichia coli O157:H7 Inhibition During Refrigerated Storage , 2017 .

[19]  W. Wang,et al.  Integration of UV-C with antagonistic yeast treatment for controlling post-harvest disease and maintaining fruit quality of Ananas comosus , 2016, BioControl.

[20]  A. Lante,et al.  UV-A light treatment for controlling enzymatic browning of fresh-cut fruits , 2016 .

[21]  H. Godoy,et al.  Anthocyanin and other phenolic compounds in Ceylon gooseberry (Dovyalis hebecarpa) fruits. , 2015, Food chemistry.

[22]  Chandran Somasundram,et al.  Effects of ultraviolet light (UV-C) and heat treatment on the quality of fresh-cut Chokanan mango and Josephine pineapple. , 2015, Journal of food science.

[23]  Zisheng Luo,et al.  ABA and UV-C effects on quality, antioxidant capacity and anthocyanin contents of strawberry fruit (Fragaria ananassa Duch.) , 2014 .

[24]  R. Tayade,et al.  New Generation Energy-Efficient Light Source for Photocatalysis: LEDs for Environmental Applications , 2014 .

[25]  Masatake Akutagawa,et al.  Vegetable surface sterilization system using UVA light-emitting diodes. , 2014, The journal of medical investigation : JMI.

[26]  C. Herrmann,et al.  UV-C treatment using a Dean vortex technology - impact on apple juice enzymes and toxicological potential , 2013 .

[27]  Florence Charles,et al.  Pulsed light treatment as new method to maintain physical and nutritional quality of fresh-cut mangoes , 2013 .

[28]  L. Manzocco,et al.  Impact of UV-C light on safety and quality of fresh-cut melon , 2011 .

[29]  N. Zaritzky,et al.  Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora , 2010 .

[30]  A. Karim,et al.  UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits. , 2009 .

[31]  M. Doyle,et al.  Summer meeting 2007 – the problems with fresh produce: an overview , 2008, Journal of applied microbiology.

[32]  I. Albert,et al.  A modified Weibull model for bacterial inactivation. , 2005, International journal of food microbiology.