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dc.contributor.authorRamos-Villarroel, Ana
dc.contributor.authorAron-Maftei, Nicoleta
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorSoliva-Fortuny, Robert
dc.date.accessioned2015-09-23T12:04:21Z
dc.date.issued2014-01-00
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/10459.1/48747
dc.description.abstractIntense light pulses (ILP) treatments have good prospects for becoming an alternative to traditional thermal methods for decontamination of food surfaces. The aim of this work was to evaluate which ranges of the light spectrum are responsible for bacterial inactivation and their effect on the quality of fresh-cut avocado. Results show that the effectiveness of ILP treatment decreases when the ultraviolet (UV) spectral region is blocked (particularly UV-C). ILP treatments without UV-C light (305-1100nm) and an overall fluence of 10.68Jcm(-2) caused reductions of 2.47 and 1.35 log CFUg(-1) in the initial counts of inoculated Escherichia coli and Listeria innocua, respectively, in comparison with those treated using only VIS-NIR light (0.83 and 0.68 log CFUg(-1), respectively). Treatments applying light of a wavelength between 305 and 1100nm had a more pronounced impact on colour, texture and headspace gas composition than treatments that did not contain UV light (400-1100nm)
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherJohn Wiley & Sons
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1111/ijfs.12284
dc.relation.ispartofInternational Journal of Food Science and Technology, 2014, vol. 49, num. 1, p. 128-136
dc.rights(c) John Wiley & Sons Inc., 2014
dc.subjectEscherichia coli
dc.subjectFresh-cut avocado
dc.subjectIntense light pulses treatments
dc.subjectListeria innocua
dc.subjectQuality parameters
dc.subject.classificationEscheríchia coli
dc.subject.classificationAlvocats
dc.subject.classificationListeria
dc.subject.classificationLlum
dc.subject.otherEscherichia coli
dc.subject.otherAvocado
dc.subject.otherListeria
dc.subject.otherLight
dc.titleBacterial inactivation and quality changes of fresh-cut avocados as affected by intense light pulses of specific spectra
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-09-23T12:04:21Z
dc.identifier.idgrec021362
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1111/ijfs.12284
dc.date.embargoEndDate10000-01-01


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