Now showing items 1-4 of 4
Microbial Safety and Quality Evaluation of UV-Treated, Cold-Pressed Colored and Turbid Juices and Beverages
The growing demand for fruit and vegetable juice blends, with improved nutritional and sensory attributes, has prompted the industrial adoption of nonthermal processing technologies, including UV light. Limited studies ...
Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice
The influence of ascorbic acid, sodium benzoate, potassium sorbate, and sulfur dioxide on the effectiveness of UV pasteurization of apple juice and the effect of UV exposure on the stability of these compounds were evaluated. ...
Time after apple pressing and insoluble solids influence the efficiency of the UV treatment of cloudy apple juice
The effects of suspended insoluble solids (SIS) concentration and particle size, and the time after apple pressing on the efficiency of UV treatment of cloudy apple juice were evaluated. Clear model solutions (formulated ...
Detección de gluten en alimentos etiquetados como libres de gluten disponibles en el mercado costarricense
Gluten detection in foods labeled as gluten-free available in the Costa Rican market
La presencia de gluten en alimentos etiquetados como libres de gluten (LG) representa una preocupación para la salud de pacientes celíacos, y personas intolerantes y sensibles a este conjunto de proteínas. Sin embargo, ...