Ultraviolet Technology For Food Preservation [tecnologia De Ultravioleta Para Preservação De Alimentos]

dc.creatorGuedes A.M.M.
dc.creatorNovello D.
dc.creatorMendes G.M.P.
dc.creatorCristianini M.
dc.date2009
dc.date2015-06-26T13:35:46Z
dc.date2015-11-26T15:34:41Z
dc.date2015-06-26T13:35:46Z
dc.date2015-11-26T15:34:41Z
dc.date.accessioned2018-03-28T22:43:15Z
dc.date.available2018-03-28T22:43:15Z
dc.identifier
dc.identifierBoletim Centro De Pesquisa De Processamento De Alimentos. , v. 27, n. 1, p. 59 - 70, 2009.
dc.identifier1020323
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-77953805131&partnerID=40&md5=d27255d792b1580e3ff08c6794edbefb
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/92330
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/92330
dc.identifier2-s2.0-77953805131
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1263042
dc.descriptionThis literature review article had as objective to gather information about ultraviolet (UV) technology utilization on the food industry, its effects and potential application. Aspects as the origin, concept and applications of the technology on the equipment industry and running mechanisms were approached. The application of UV radiation on food decontamination is still little used due its low penetration, but it is known that it can be easily applied to solid and liquid food products. The reviewed studies highlight the potential that the ultraviolet process offers for the production of fresh and food with better characteristics because this type of radiation is lethal for many microorganisms and can be safely applied to produce food.
dc.description27
dc.description1
dc.description59
dc.description70
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dc.languagept
dc.publisher
dc.relationBoletim Centro de Pesquisa de Processamento de Alimentos
dc.rightsaberto
dc.sourceScopus
dc.titleUltraviolet Technology For Food Preservation [tecnologia De Ultravioleta Para Preservação De Alimentos]
dc.typeArtículos de revistas


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