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Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods

Food and bioprocess technology, 2009-06, Vol.2 (2), p.138-155

Koutchma, Tatiana

2009

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Validation of Food Preservation Processes Based on Novel Technologies

Koutchma, Tatiana

1, 2021

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Microwave and Radio Frequency Heating in Food and Beverages

Koutchma, Tatiana

1, 2022

Volltextzugriff (PDF)

Ultraviolet Light in Food Technology: Principles and Applications

Koutchma, Tatiana

Second edition, 2019

Volltextzugriff (PDF)

Inactivation of Escherichia coli, Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodes

Innovative food science & emerging technologies, 2018-06, Vol.47, p.353-361

2018

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Characterizing the Performance of a Continuous-Flow UV-LED System for Treatment of Juices and Beverages Using Multiple Wavelengths

Food engineering reviews, 2021-09, Vol.13 (3), p.686-695

2021

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Ultraviolet LED Technology for Food Applications: From Farms to Kitchens

Koutchma, Tatiana

1, 2019

Volltextzugriff (PDF)

Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk

Food and bioprocess technology, 2013-06, Vol.6 (6), p.1580-1592

2013

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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Koutchma, Tatiana

1, 2014

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Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes

Innovative food science & emerging technologies, 2020-08, Vol.64, p.102398, Article 102398

2020

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Inactivation of Salmonella Enteritidis on Hatchery and Table Eggs Using a Gas-phase Hydroxyl-Radical Process

Journal of food protection, 2023-12, Vol.86 (12), p.100189-100189, Article 100189

2023

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Preservation and Shelf Life Extension: UV Applications for Fluid Foods

Koutchma, Tatiana

2, 2014

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

Journal of food engineering, 2015-10, Vol.162, p.63-69

2015

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Global Health Alert: Racing to Control Antimicrobial-Resistant Candida auris and Healthcare Waste Disinfection Using UVC LED Technology

Hygiene (Basel, Switzerland), 2024-09, Vol.4 (3), p.385-422

2024

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Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

Beverages (Basel), 2018-06, Vol.4 (2), p.29

2018

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Ultraviolet disinfection of juice products in laminar and turbulent flow reactors

Innovative food science & emerging technologies, 2004-06, Vol.5 (2), p.179-189

2004

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“Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora” by Juan M. Oteiza, Leda Giannuzzi, Noemí Zaritzky [Food and Bioprocess Technology 3–4 (2010) 603–614]

Food and bioprocess technology, 2014-04, Vol.7 (4), p.1215-1216

2014

Volltextzugriff (PDF)

Food Plant Safety: UV Applications for Food and Non-Food Surfaces

Koutchma, Tatiana

1, 2014

Volltextzugriff (PDF)

UV Light for Processing Foods

Ozone : science & engineering, 2008-01, Vol.30 (1), p.93-98

Koutchma, Tatiana

2008

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Comparison of UV-LED treatments at 255 and 281 nm in continuous-flow on bacterial inactivation, quality, nutrients and electrical efficiency in beverages

Journal of food engineering, 2023-11, Vol.357, p.111596, Article 111596

2023

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Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths

Journal of food engineering, 2024-09, Vol.377, p.112097, Article 112097

2024

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Ukraine as a food and grain hub: Impact of science and technology development on food security in the world

Frontiers in Food Science and Technology (Online), 2022-10, Vol.2

2022

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Measuring the performance of conventional and emerging ultraviolet-C light sources for bacterial, fungal, and mycotoxin control

Food control, 2024-11, Vol.165, p.110640, Article 110640

2024

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Polymeric-Based Food Packaging for High-Pressure Processing

Food engineering reviews, 2010-12, Vol.2 (4), p.274-297

2010

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Effects of Ultraviolet Light and High‐Pressure Processing on Quality and Health‐Related Constituents of Fresh Juice Products

Comprehensive reviews in food science and food safety, 2016-09, Vol.15 (5), p.844-867

2016

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Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods

Validation of Food Preservation Processes Based on Novel Technologies

Microwave and Radio Frequency Heating in Food and Beverages

Ultraviolet Light in Food Technology: Principles and Applications

Inactivation of Escherichia coli, Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodes

Characterizing the Performance of a Continuous-Flow UV-LED System for Treatment of Juices and Beverages Using Multiple Wavelengths

Ultraviolet LED Technology for Food Applications: From Farms to Kitchens

Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes

Inactivation of Salmonella Enteritidis on Hatchery and Table Eggs Using a Gas-phase Hydroxyl-Radical Process

Preservation and Shelf Life Extension: UV Applications for Fluid Foods

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

Global Health Alert: Racing to Control Antimicrobial-Resistant Candida auris and Healthcare Waste Disinfection Using UVC LED Technology

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

Ultraviolet disinfection of juice products in laminar and turbulent flow reactors

“Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora” by Juan M. Oteiza, Leda Giannuzzi, Noemí Zaritzky [Food and Bioprocess Technology 3–4 (2010) 603–614]

Food Plant Safety: UV Applications for Food and Non-Food Surfaces

UV Light for Processing Foods

Comparison of UV-LED treatments at 255 and 281 nm in continuous-flow on bacterial inactivation, quality, nutrients and electrical efficiency in beverages

Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths

Ukraine as a food and grain hub: Impact of science and technology development on food security in the world

Measuring the performance of conventional and emerging ultraviolet-C light sources for bacterial, fungal, and mycotoxin control

Polymeric-Based Food Packaging for High-Pressure Processing

Effects of Ultraviolet Light and High‐Pressure Processing on Quality and Health‐Related Constituents of Fresh Juice Products

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