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Ultraviolet and pulsed electric field treatments have additive effect on inactivation of E. coli in apple juice.
Apple juice inoculated with Escherichia coli ATCC 23472 was processed continuously using either ultraviolet (UV), high-voltage pulsed electric field (PEF), or a combination of the PEF and UV treatment systems to evaluate E. coli reductions resulting from a combination treatment of UV and PEF applied sequentially.
Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan.
Significantly (P < 0.05) higher inactivation was observed in apple juice than apple cider at same homogenizing pressure at high pressure, and no effect of type of chitosan was observed on the bacterial inactivation.
Changes in electrical properties of bones as a diagnostic tool for measurement of fracture healing
Electrical properties of bones, can be used as a biomarker for monitoring fracture healing and may enable the clinician to change the line of treatment for decreasing the suffering time of the patient.
Relevance of empirical optimization for cross-linking DNA by using an ordinary ultraviolet-light source.
Relevance of using ordinary source of UV light with respect to fixing DNA on a large number of circular filters during library screening is discussed.