Several studies have shown that UV-C (ultraviolet C) irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in dried lemon pomace powder for enhancing its phenolic content and antioxidant properties, thus more bioactive compounds should be available for extraction and utilization. Lemon pomace dried powder ...

This study investigated the effects of ultraviolet-A (UV-A) and ultraviolet-C (UV-C) light on the mechanical properties in oyster mushrooms during the growth. Experiments were carried out with irradiation of the mushrooms with UV-A (365 nm) and UV-C (254 nm) light during growth. The exposure time ranged from 10 minutes to 60 minutes at intervals of 10 minutes and irradiation was done for three ...

The aim of this study was to degrade furfural by a new nanotube system. To degrade some organic pollutants as well as to reduce the amount of furfural which is a well-known pollutant in oil industry, the photocatalytic process along with ultraviolet (UV) irradiation may be employed. In this study, the UV/TiO2/Pd system in which the nanoparticles of palladium doped into the titanium dioxide was ...

Mushrooms are prone to microbial spoilage and browning during growing and processing. Ultraviolet light (254 nm, UV-C) has been used as an alternative technology to chemical sanitizersfor food products. Hydrogen peroxide (H2O2) is classified as generally recognized as safe for use in foods as a bleaching and antimicrobial agent, and could control the bacterial blotch and browning of mushrooms. ...

We examined the mechanisms by which two different types of photonic radiation, short wavelength UV (UV-C) and gamma radiation, activate transcription factor NF-kappaB. Exposure of mammalian cells to either form of radiation resulted in induction with similar kinetics of NF-kappaB DNA binding activity, nuclear translocation of its p65(RelA) subunit, and degradation of the major NF-kappaB inhibit...