Modelling of the food processing and its storage in a controlled ambient temperature and relation between the energy consumption of each processing phase and the produced kilogram of product

Autor: Diaz-varela Viladomiu, Monica

The increase in population, the excessive use of arable land, the scarcity of water, the energy shortage and consequently the deforestation and loss of fertile land is affecting the agricultural environment in a negative way. Given the increase in cl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3484::d730282a8fc81ab479f24061bb3c6f2a
https://hdl.handle.net/2117/385833

Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain

Autor: Luísa Freire, Antoni Femenias, Sonia Marín, Anderson S. Sant'Ana

Publikováno v: Repositorio Abierto de la UdL
Universitad de Lleida

Moulds cause severe economic losses at different points of plant food commodities production, from the field to the final foodstuffs. Predictive modelling is an increasingly used tool applied to solve different issues in food production. In this opin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e1f8a37184bc2443acb57bbd3c2d12a
https://doi.org/10.1016/j.cofs.2021.02.006

Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks

Autor: Juan Manuel Castagnini, Silvia Tappi, Urszula Tylewicz, Luca Laghi, Pietro Rocculi

Publikováno v: Castagnini, Juan Manuel Tappi, Silvia Tylewicz, Urszula Laghi, Luca Rocculi, Pietro 2022 Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks Foods
RODERIC. Repositorio Institucional de la Universitat de Valéncia
instname

Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd17ceda0d6da0b6222162b9befed5b6
https://hdl.handle.net/10550/84255

Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage

Autor: Marco Dalla Rosa, Giada Canali, Cinzia Mannozzi, Urszula Tylewicz, Virginia Glicerina, Santina Romani, Juan Manuel Castagnini

Publikováno v: Applied Sciences, Vol 11, Iss 8510, p 8510 (2021)
Mannozzi, Cinzia Glicerina, Virginia Tylewicz, Urszula Castagnini, Juan Manuel Canali, Giada Dalla Rosa, Marco Romani, Santina 2021 Influence of two different coating application methods on the maintenance of the nutritional quality of fresh-cut melon during storage Applied Sciences
RODERIC. Repositorio Institucional de la Universitat de Valéncia
instname
Applied Sciences
Volume 11
Issue 18

This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::191ec1d634bfaf7cb8e0bffc41a05e09
https://doi.org/10.3390/app11188510

Brewing by-products as a source of natural antioxidants for food preservation

Autor: Idoia Codina-Torrella, Lourdes Rodero, María Pilar Almajano

Publikováno v: UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Antioxidants
Volume 10
Issue 10
Antioxidants, Vol 10, Iss 1512, p 1512 (2021)

Brewer’s spent grain (BSG) and brewer’s spent hops (BSH) are the major solid by-products of the brewing industry. The present work evaluated their potential as an alternative source of natural antioxidants. The efficacy of different solvents (Mil

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42a163c7cffa063905f7f0be94fd18c5
http://hdl.handle.net/2117/367792