UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine

2019 ◽  
Vol 52 ◽  
pp. 291-304 ◽  
Author(s):  
Kathrin Diesler ◽  
Patricia Golombek ◽  
Lisa Kromm ◽  
Maren Scharfenberger-Schmeer ◽  
Dominik Durner ◽  
...  
Keyword(s):  
White Wine ◽  
Microbial Inactivation ◽  
Sensory Properties ◽  
Grape Must ◽  
Uv C

Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ajith Amsasekar ◽  
Rahul S. Mor ◽  
Anand Kishore ◽  
Anupama Singh ◽  
Saurabh Sid
Keyword(s):  
High Pressure ◽  
Food Quality ◽  
High Pressure Processing ◽  
Microbial Inactivation ◽  
Sensory Properties ◽  
Process Conditions ◽  
Processed Food ◽  
Content Type ◽  
Food Properties ◽  
The Impact

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

scholarly journals UV‐C treatment on the safety of skim milk: Effect on microbial inactivation and cytotoxicity evaluation

2018 ◽  
Vol 42 (4) ◽  
Author(s):  
Danielle M. Ward ◽  
Ankit Patras ◽  
Agnes Kilonzo‐Nthenge ◽  
Sudheer K. Yannam ◽  
Che Pan ◽  
...  
Keyword(s):  
Skim Milk ◽  
Microbial Inactivation ◽  
Uv C

Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties

2011 ◽  
Vol 61 (2-3) ◽  
pp. 165-171 ◽  
Author(s):  
Lara Manzocco ◽  
Sara Da Pieve ◽  
Alberto Bertolini ◽  
Ingrid Bartolomeoli ◽  
Michela Maifreni ◽  
...  
Keyword(s):  
Light Exposure ◽  
Sensory Properties ◽  
Fresh Cut ◽  
Surface Decontamination ◽  
Uv C

scholarly journals Validation of hydrodynamic and microbial inactivation models for UV-C treatment of milk in a swirl-tube ‘SurePure Turbulator™’

2015 ◽  
Vol 162 ◽  
pp. 63-69 ◽  
Author(s):  
Federico Alberini ◽  
Mark J.H. Simmons ◽  
D.J. Parker ◽  
Tatiana Koutchma
Keyword(s):  
Microbial Inactivation ◽  
Uv C

Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine

2013 ◽  
Vol 49 (4) ◽  
pp. 1070-1078 ◽  
Author(s):  
Eugenio Lira ◽  
Fernando N. Salazar ◽  
Juan J. Rodríguez-Bencomo ◽  
Simone Vincenzi ◽  
Andrea Curioni ◽  
...  
Keyword(s):  
White Wine ◽  
Sensory Properties ◽  
Protein Stabilisation

Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties

2012 ◽  
Vol 155 (3) ◽  
pp. 120-127 ◽  
Author(s):  
Rossana Coda ◽  
Alessia Lanera ◽  
Antonio Trani ◽  
Marco Gobbetti ◽  
Raffaella Di Cagno
Keyword(s):  
Sensory Properties ◽  
Grape Must
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