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Produced water management is a significant challenge for the oil and gas industry. Due to the large volumes and complex composition of this water, treatment requires special attention, resulting in high costs for companies in the sector. Naphthenic acids, known for their recalcitrance, add a layer of complexity to the treatment process.

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Effect of texturization on microbial inactivation in UV-C treated orange juice: Predictive modeling and analysis of Alicyclobacillus acidoterrestris physiological and morphological changes.

Int J Food Microbiol

January 2025

Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes 2160 (C1428EGA), Ciudad Autónoma de Buenos Aires, Argentina. Electronic address:

UV-C light is an alternative for preserving clear fruit-based drinks, replacing existing thermal treatments that degrade product quality and are ineffective against some microorganisms, including Alicyclobacillus acidoterrestris, a spoiling agent of concern in the juice sector. Texturizing agents are essential since consumers' preferences for these products strongly depend on the mouthfeel. However, the complexity of the treated texturized system may have an essential influence on UV-C effectiveness.

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A multidimensional evaluation of the effects of sweetener selection and UV-C treatment on orange juice and pectin-based confectionery gels.

J Sci Food Agric

March 2024

Departamento de Industrias, FCEyN-UBA, Avenida Intendente Güiraldes 2160 (C1428EGA) Ciudad Autónoma de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina.

Background: Consumers are seeking healthier alternatives to traditional confectioneries. They value the use of sugar replacers, more natural ingredients and/or environmentally friendly preservation technologies. UV-C light is considered an emerging alternative to thermal pasteurization that leaves no residue and requires minimal energy.

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Hurdle processing of turbid fruit juices involving encapsulated citral and vanillin addition and UV-C treatment.

Int J Food Microbiol

November 2020

Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Argentina. Electronic address:

The aim of this study was to evaluate a hurdle strategy for orange-tangerine (OT) and orange-banana-mango-kiwi-strawberry (OBMKS) juices processing based on UV-C treatment assisted or not by mild heat and the addition of natural antimicrobials. Vanillin and citral emulsions were successfully encapsulated using maltodextrin and HI-CAP (5,18,3) and characterized. The susceptibility of Lactobacillus plantarum ATCC 8014, Escherichia coli ATCC 25922, and Saccharomyces cerevisiae KE 162 to binary mixtures of the encapsulated agents was examined in culture media according to the Berenbaum experimental design.

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Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations.

Int J Food Microbiol

November 2020

Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Pabellón de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes 2160(C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina. Electronic address:

Consumer growing demands for high-quality and safe food and beverages have stimulated the interest in alternative preservation technologies. Short-wavelength ultraviolet light (UV-C, 254 nm) has proven to be useful for the decontamination of a great variety of clear juices while improving their quality compared to traditional thermal treatments. Suspended solids and coloured compounds in turbid juices, diminish light transmission.

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