References

• Alvarez, M. D., & Canet, W. (2000). Principal component analysis to study the effect of temperature fluctuations during storage of frozen potato. European Food Reseasrch and Technology, 211(6), 415–421.
   Web of Science ®Google Scholar
• Aramwit, P., Bang, N., & Srichana, T. (2010). The properties and stability of anthocyanins in mulberry fruits. Food Research International, 43, 1093–1097.
   Web of Science ®Google Scholar
• Beaulieu, J. C., & Obando-Ulloa, J. M. (2017). Not-from-concentrate pilot plant ‘Wonderful’ cultivar pomegranate juice changes: Volatiles. Food Chemistry, 229, 553–564.
   PubMed Web of Science ®Google Scholar
• Beaulieu, J. C., & Stein-Chisholm, R. E. (2016). HS-GC-MS volatile compounds recovered in freshly pressed ‘Wonderful’ cultivar and commercial pomegranate juices. Food Chemistry, 190, 643–656.
   PubMed Web of Science ®Google Scholar
• Begum, M., Hocking-Ailsa, D., & Miskelly, D. (2009). Inactivation of food spoilage fungi by ultraviolet (UVC) irradiation. International Journal of Food Microbiology, 129, 74–77.
   PubMed Web of Science ®Google Scholar
• Bernalte, M. J., Sabio, E., Hernandez, M. T., & Gervasini, C. (2003). Influence of storage delay on quality ‘Van’ sweet cherry. Postharvest Biology and Technology, 28, 303–312.
   Web of Science ®Google Scholar
• Bordignon-Luiz, M. T., Gauche, C., Gris, E. F., & Falcoao, L. D. (2007). Color stability of anthocyanins from Isabel grapes (Vitis Iabrusca L.) in model systems. LWT-Food Science and Technology, 40, 594–599.
   Web of Science ®Google Scholar
• Caminiti, I. M., Palgan, I., Munoz, A., Noci, F., Whyte, P., Morgan, D. J., … Lyng, J. G. (2012). The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice. Food and Bioprocess Technology, 5, 680–686.
   Web of Science ®Google Scholar
• Canitez, N. (2002). Pasteurization of apple cider with UV irradiation. (Master Thesis). Orono, Maine: University of Maine.
   Google Scholar
• Falguera, V., Pagan, J., & Ibarz, A. (2011). Effect of UV irradiation on enzymatic activities and physiochemical properties of apple juices from different varieties. LWT-Food Science and Technology, 44(1), 115–119.
   Web of Science ®Google Scholar
• Falguera, V., Garvin, A., Garza, A., Pagan, J., & Ibarz, A. (2014). Effect of UV-Vis photochemical processing on pear juices from six different varieties. Food and Bioprocess Technology, 7, 84–92.
   Web of Science ®Google Scholar
• Food and Drug Administration (2000). 21 cfr part 179. irradiation in the production, processing and handling of food. Federal Register, 65, 71056-71058.
   Google Scholar
• Grimi, N., Mamouni, F., & Lebovka, N. (2011). Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields. Journal of Food Engineering, 103(1), 52–61.
   Web of Science ®Google Scholar
• Guerrero-Bertran, J. A., & Barbosa-Canovas, G. V. (2004). Advantages and limitations on processing foods by UV light. Food Science and Technology International, 10, 137–147.
   Web of Science ®Google Scholar
• Guerrero-Betran, J. A., & Barbosa-Canovas, G. V. (2005). Reduction of saccharomyces cerevisiae, Escherichia coli and Listeria innocua in apple juice by ultraviolet light. Journal of Food Process Engineering, 28, 437–452.
   Web of Science ®Google Scholar
• Ibarz, A., Pagan, J., Panades, R., & Garza, S. (2005). Photochemical destruction of color compounds in fruit juices. Journal of Food Engineering, 69, 155–160.
   Web of Science ®Google Scholar
• Institute of Food Science and Technology (IFST) (1999). International Food Safety News, 8, 2-6.
   Google Scholar
• Islam, M. S., Patras, A., Pokharel, B., Wu, Y., Vergne, M. J., Shade, L., … Sasges, M. (2016). UV-C irradiation as an alternative disinfection technique: Study of its effect on polyphenols and antioxidant activity of apple juice. Innovative Food Science and Emerging Technologies, 34, 344–351.
   Web of Science ®Google Scholar
• Keyser, M., Muller, I. A., Cillers, F. P., Nel, W., & Gouws, P. A. (2008). Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice. Innovative Food Science and Emerging Technologies, 9, 348–354.
   Web of Science ®Google Scholar
• Khandpur, P., & Gogate, P. R. (2016). Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices. Ultrasonics Sonochemistry, 29, 337–353.
   PubMed Web of Science ®Google Scholar
• Koutchma, T. (2009). Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food Bioprocess Technology, 2, 138–155.
   Web of Science ®Google Scholar
• Koutchma, T., Keller, S., Chirtel, S., & Parisl, B. (2004). Ultraviolet disinfection of juice products in laminar and turbulent flow reactors. Innovative Food Science and Emerging Technologies, 5(2), 179–189.
   Google Scholar
• Marszalek, K., Wozniak, L., Barba, F., Skapska, S., Lorenzo, J. M., Zambon, A., & Spilimbergo, S. (2018). Enzymatic, physicochemical, nutritional and phytochemical and profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage. Food Chemistry, 268, 279–286.
   PubMed Web of Science ®Google Scholar
• Mertens, B., & Knorr, D. (1992). Development of non-thermal processes for food preservation. Food Technology, 46(5), 124–133.
   Google Scholar
• Miller, R., Jeffrey, W., Mitchell, D., & Elasri, M. (1999). Bacteria responses to ultraviolet light. ASM Journal, 65, 535–541.
   Google Scholar
• Mohd, A. N., & Benchamaporn, P. (2007). Potential of non-thermal processing for food preservation in Southeast Asian countries. ASEAN Food Journal, 14(3), 141–152.
   Google Scholar
• Muller, A., Noack, L., Greiner, R., Stahl, M. R., & Posten, C. (2014). Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices. Innovative Food Science and Emerging Technologies, 26, 498–504.
   Web of Science ®Google Scholar
• Noci, F., Riener, J., Walking-Ribeiro, M., Cronin, D. A., Morgan, D. J., & Lyng, J. G. (2008). Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice. Journal of Food Engineering, 85(1), 141–146.
   Web of Science ®Google Scholar
• Pala, C. U., & Toklucu, A. K. (2013). Microbial, physicochemical and sensory properties of UV processed orange juice and its microbial stability during refrigerated storage. LWT-Food Science and Technology, 50, 426–431.
   Web of Science ®Google Scholar
• Rohan, M. (2013). The markets for soft drinks and fruit juices change as a constant focusing on health. http://www.Fdbusiness.com/2013/07/the-market-for-soft-drinks-and-fruit-juices-change-as-a-constant-focusing-on-health/. Retrieved from: http://www.fdbusiness.com/?s=fruit+juices%26.x=24%26.y=5.
   Google Scholar
• Santhirasegaram, V., Razali, Z., George, D. S., & Somasundram, C. (2015). Comparision of UV-C treatment and thermal pasteurization on quality of Chokanan mango. Food and Bioproducts Processing, 94, 313–321.
   Web of Science ®Google Scholar
• Shamsudin, R., Adzahan, N. M., Yee, Y. P., & Mansor, A. (2014). Effect of repetitive ultraviolet irradiation on the physico-chemical properties and microbial stability of pineapple juice. Innovative Food Science and Emerging Technologies, 23, 114–120.
   Web of Science ®Google Scholar
• Shamsudin, R., Ling, C. S., Adzahan, N. M., & Daud, W. R. W. (2013). Rheological properties of ultraviolet and thermally pasteurized Yankee pineapple juice. Journal of Food Engineering, 116, 548–553.
   Web of Science ®Google Scholar
• Stother, B. (1999). UV disinfection in liquid sugar. International Sugar Journal, 101, 361–363.
   Web of Science ®Google Scholar
• Sun, L., Sun, J., Chen, L., Niu, P., Yang, X., & Guo, Y. (2017). Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material. Carbohydrate Polymers, 163, 81–91.
   PubMed Web of Science ®Google Scholar
• Tran, M. T. T., & Farid, M. (2004). Ultraviolet treatment of orange juice. Innovative Food Science and Emerging Technologies, 5, 495–502.
   Google Scholar
• Wolfrom, M. L., Kashimura, N., & Horton, D. (2004). Factors affecting the Maillard browning reaction between sugars and amino acids studies on the nonenzymic browning of dehydrated orange juice. Journal of Agricultural and Food Chemistry, 32(5), 796–800.
   Google Scholar