The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs
The response of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Zygosaccharomyces bailii NRRL 7256 in fresh-cut pear to simultaneous and serial combined treatments involving H 2O 2 immersion (3% w/v; pH 3.0; 25°C; 2.0 or 5.0min) and UV-C exposure (7.5min; 3.7kJm -2) was investigated. Fo...
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2012
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| LEADER | 08813caa a22009617a 4500 | ||
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| 001 | PAPER-9380 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203918.0 | ||
| 008 | 190411s2012 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84865166941 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Schenk, M. | |
| 245 | 1 | 4 | |a The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs |
| 260 | |c 2012 | ||
| 270 | 1 | 0 | |m Guerrero, S.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Ciudad Autonoma de Buenos Aires, Argentina; email: sguerrero@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Allende, A., McEvoy, J., Luo, Y., Artés, F., Wang, C., Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed "Red Oak Leaf" lettuce (2006) Food Microbiology, 23, pp. 241-249 | ||
| 504 | |a Bintsis, T., Litopoulou-Tzanetaki, E., Robinson, R., Existing and potential applications of ultraviolet light in the food industry - A critical review (2000) Journal of the Science of Food and Agriculture, 80, pp. 637-645 | ||
| 504 | |a Block, S., (2001) Disinfection, Sterilization, and Preservation, pp. 185-204. , Philadelphia: Lippincott Willliams & Wilkins | ||
| 504 | |a Civille, G., Szczesniak, A., Guidelines to training a texture profile panel (1973) Journal of Texture Studies, 4, pp. 204-223 | ||
| 504 | |a Crowe, K., Bushway, A., Bushway, R., Davis-Dentici, K., Hazen, R., A comparison of single oxidants versus advanced oxidation processes as chlorine-alternatives for wild blueberry processing (Vaccinium angustifolium) (2007) International Journal of Food Microbiology, 161, pp. 25-31 | ||
| 504 | |a Erkan, M., Wang, C., Krizek, D., UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue (2001) Environmental and Experimental Botany, 45, pp. 1-9 | ||
| 504 | |a Fonseca, J., Rushing, J., Effect of ultraviolet-C light on quality and microbial population of fresh-cut watermelon (2006) Postharvest Biology and Technology, 40, pp. 256-261 | ||
| 504 | |a García Loredo, A., Guerrero, S., Correlation between instrumental and sensory ratings by evaluation of some texture reference scales (2011) International Journal of Food Science and Technology, 46, pp. 1977-1985 | ||
| 504 | |a Gómez, P., Alzamora, S., Castro, M., Salvatori, D., Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavoir (2010) Journal of Food Engineering, 98, pp. 60-70 | ||
| 504 | |a Gómez, P., García Loredo, A., Salvatori, D., Guerrero, S., Alzamora, S., Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments (2011) Journal of Food Engineering, 107, pp. 214-225 | ||
| 504 | |a Ciudad Autónoma de Buenos Aires (2001) Análisis sensorial, metodología. Perfil de textura, , IRAM 20013. Instituto Argentino de Normalización | ||
| 504 | |a Juven, B., Pierson, M., Antibacterial effects of hydrogen peroxide and methods for its detection and quantitation (1996) Journal of Food Protection, 59, pp. 1233-1241 | ||
| 504 | |a Manzocco, L., Da Pieve, S., Bertolini, A., Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties (2011) Postharvest Biology and Technology, 61, pp. 165-171 | ||
| 504 | |a Martinez, A., Diaz, R., Tapia, M., (2000) Minimally Processed Fruits and Vegetables. Fundamental Aspects and Applications, pp. 43-62. , MD: Aspen Publishers, Inc. Gaithersburg, Maryland | ||
| 504 | |a Raffellini, S., Guerrero, S., Alzamora, S., Effect of hydrogen peroxide concentration and pH on inactivation kinetics of Escherichia coli (2008) Journal of Food Safety, 28, pp. 514-533 | ||
| 504 | |a Rahn, R., Potassium iodide as a chemical actinometer for 254nm radiation: use of iodate as an electron scavenger (1997) Photochemistry and Photobiology, 66, pp. 450-455 | ||
| 504 | |a Rosenfeldt, E., Linden, K., Canonica, S., von Gunten, U., Comparison of the efficiency of OH radical formation during ozonation and the advanced oxidation processes O 3/H 2O 2 and UV/H 2O 2 (2006) Water Research, 40, pp. 3695-3704 | ||
| 504 | |a Sapers, G., Miller, R., Browning inhibition in fresh-cut pears (1998) Journal of Food Science, 63, pp. 342-346 | ||
| 504 | |a Schenk, M., Guerrero, S., Alzamora, S., Response of some microorganisms to ultraviolet treatment on fresh-cut pear (2008) Food and Bioprocess Technology, 1, pp. 384-392 | ||
| 504 | |a Szczesniak, A., Classification of textural characteristics (1963) Journal of Food Science, 28, pp. 385-389 | ||
| 504 | |a Szczesniak, A., Ilker, R., The meaning of texture characteristics - juiciness in plant foodstuffs (1988) Journal of Texture Studies, 19, pp. 61-78 | ||
| 504 | |a Unluturk, S., Atilgan, M., Handan Baysal, A., Tari, C., Use of UV-C radiation as a non-thermal process for liquid egg products (LEP) (2008) Journal of Food Engineering, 85, pp. 561-568 | ||
| 504 | |a Waites, W., Harding, S., Fowler, D., Jones, S., Shaw, D., Martin, M., The destruction of spores of Bacillus subtilis by the combined effects of hydrogen peroxide and ultraviolet light (1988) Letters in Applied Microbiology, 7, pp. 139-140 | ||
| 520 | 3 | |a The response of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Zygosaccharomyces bailii NRRL 7256 in fresh-cut pear to simultaneous and serial combined treatments involving H 2O 2 immersion (3% w/v; pH 3.0; 25°C; 2.0 or 5.0min) and UV-C exposure (7.5min; 3.7kJm -2) was investigated. For selected treatments, native flora, sensory and colour changes were also evaluated. E. coli and L. innocua were more sensitive than Z. bailii. Serial H 2O 2/UV-C treatments were more effective than the simultaneous arrangement. The single effect of UV-C was enhanced by the combination with 5min H 2O 2, hence avoiding the recovery of the surviving population. The combined treatment kept optimal microbial stability and exhibited more luminosity than the single UV-C treatment. Texture profile analysis conducted using a trained panel showed that H 2O 2/UV-C processed pear discs were perceived with significantly less hardness and fracturability but as juicy as untreated discs. Consumers found them pleasant. © 2012 Institute of Food Science and Technology. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Ciudad Autonoma de Buenos Aires, Argentina | ||
| 593 | |a Departamento de Tecnología, Universidad Nacional de Lujan, Ruta Nacional 5 y 7, 6700 Luján, Argentina | ||
| 593 | |a Nacional de Investigaciones Científicas y Técnicas de la República, Ciudad Autónoma de Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a COLOUR |
| 690 | 1 | 0 | |a COMBINED TREATMENT |
| 690 | 1 | 0 | |a CUT PEAR |
| 690 | 1 | 0 | |a HYDROGEN PEROXIDE |
| 690 | 1 | 0 | |a SENSORY ATTRIBUTES |
| 690 | 1 | 0 | |a ULTRAVIOLET LIGHT |
| 690 | 1 | 0 | |a COLOUR CHANGE |
| 690 | 1 | 0 | |a COMBINED TREATMENT |
| 690 | 1 | 0 | |a CUT PEAR |
| 690 | 1 | 0 | |a E. COLI |
| 690 | 1 | 0 | |a FRESH-CUT |
| 690 | 1 | 0 | |a LISTERIA INNOCUA |
| 690 | 1 | 0 | |a MICROBIAL RESPONSE |
| 690 | 1 | 0 | |a MICROBIAL STABILITY |
| 690 | 1 | 0 | |a QUALITY PARAMETERS |
| 690 | 1 | 0 | |a SENSORY ATTRIBUTES |
| 690 | 1 | 0 | |a TEXTURE PROFILE ANALYSIS |
| 690 | 1 | 0 | |a ULTRA-VIOLET LIGHT |
| 690 | 1 | 0 | |a ESCHERICHIA COLI |
| 690 | 1 | 0 | |a HYDROGEN PEROXIDE |
| 690 | 1 | 0 | |a ULTRAVIOLET RADIATION |
| 690 | 1 | 0 | |a FRUITS |
| 690 | 1 | 0 | |a ESCHERICHIA COLI |
| 690 | 1 | 0 | |a LISTERIA INNOCUA |
| 690 | 1 | 0 | |a PYRUS |
| 690 | 1 | 0 | |a ZYGOSACCHAROMYCES |
| 690 | 1 | 0 | |a ZYGOSACCHAROMYCES BAILII |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 700 | 1 | |a García Loredo, A. | |
| 700 | 1 | |a Raffellini, S. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 700 | 1 | |a Guerrero, S. | |
| 773 | 0 | |d 2012 |g v. 47 |h pp. 1842-1851 |k n. 9 |p Int. J. Food Sci. Technol. |x 09505423 |w (AR-BaUEN)CENRE-318 |t International Journal of Food Science and Technology | |
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