Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light

Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light

Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of ricotta artificially inoculated with <i>Pseudomonas fl...

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Bibliographic Details
Main Authors: Emilio Francesco Ricciardi, Selene Pedros-Garrido, Kostas Papoutsis, James G. Lyng, Amalia Conte, Matteo A. Del Nobile
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
UV-C
NUV–vis light
non-thermal technology
irradiation treatments
microbial inactivation
ricotta cheese
Online Access:https://www.mdpi.com/2304-8158/9/5/580

Internet

https://www.mdpi.com/2304-8158/9/5/580

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