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Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves
(Elsevier, 2019-03-01)
The effectiveness of ultraviolet C light (UV-C) delivered in water (WUV) or in peroxyacetic acid (PAA) for the inactivation and inhibition of L. monocytogenes and S. enterica in ready-to-eat ‘Iceberg ...
Strategies to reduce microbial risk and improve quality of fresh andprocessed strawberries: A review
(Elsevier, 2019-01-03)
Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigated for their nutritional and nutraceutical properties. Concern about the safety of fresh and ...
Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries
(Elsevier, 2020-08-30)
We aimed to study the efficacy of a water-assisted UVC light device (WUVC) as an innovative clean technology for the disinfection of fresh sound tomatoes and processing wash water and water turbidity ...
Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
(Elsevier, 2020-11-20)
Aloe vera L. is a common succulent plant that has been used for centuries regarding their healing properties and health benefits. Nowadays, scientific investigations on its gel have gained more attention ...