Zobrazeno 1 - 10
of 23
pro vyhledávání: '"C. I. Nindo"'
Autor:
Jurgen G. Schwarz, Salina Parveen, Bob Vimini, Parker Hall, Lindsey Hamill, Anuradha Jeewantha Punchihewage-Don, C. I. Nindo
Publikováno v:
Journal of food protection. 84(12)
Salmonella is a foodborne pathogen associated with poultry meat. This study aimed to determine the efficiency and quality attributes of two antimicrobial agents to reduce Salmonella on raw chicken meat when applied individually and in combination usi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::264f60b640b6512df1978bb46e9bd368
https://pubmed.ncbi.nlm.nih.gov/34410413
https://pubmed.ncbi.nlm.nih.gov/34410413
Publikováno v:
Journal of Food Engineering. 195:61-72
Stickiness is one of the common problems frequently encountered during production, handling and storage of fruit powders with high concentration of low molecular weight sugars. Several techniques and devices were developed in the past to determine th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4fe60444d8602fb34631ad8c4da18ee
https://doi.org/10.1016/j.jfoodeng.2016.09.010
https://doi.org/10.1016/j.jfoodeng.2016.09.010
Publikováno v:
2019 Boston, Massachusetts July 7- July 10, 2019.
FarmBot, a small autonomous farming machine, has been recently acquired by the “Smart Farming” project team at University of Maryland Eastern Shore (UMES) for conducting precision farming field experiments on a small scale. The machine seeds, kil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2978194a625afa79bc39e4570f8037a
https://doi.org/10.13031/aim.201900194
https://doi.org/10.13031/aim.201900194
Publikováno v:
LWT - Food Science and Technology. 72:416-422
The multi-component lactoperoxidase system (LPSys) is used for improving food safety and requires thiocyanate (SCN − ) as a substrate for the generation of antimicrobial hypothiocyanite (OSCN − ). Production of OSCN − is usually limited by intr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab3c6be1a0c6229237c0b561de8afc89
https://doi.org/10.1016/j.lwt.2016.05.007
https://doi.org/10.1016/j.lwt.2016.05.007
Autor:
Shyam S. Sablani, O. A. Caparino, John K. Fellman, Juming Tang, Joseph R. Powers, C. I. Nindo, B. D. Mathison, Boon P. Chew
Publikováno v:
Drying Technology. 35:25-37
The effect of packaging atmosphere, storage temperature, and time on the physical and chemical stability of Refractance Window® (RW)-dried mango powder was evaluated over a period of 12 months. RW-dried mango powder with a moisture content of 0.037
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::252169b5d2e95e73b847d6179c310da9
https://doi.org/10.1080/07373937.2016.1157601
https://doi.org/10.1080/07373937.2016.1157601
Publikováno v:
Drying Technology. 31:1969-1978
Water sorption isotherms, glass transition, and microstructures of Refractance Window (RW)– and freeze-dried Philippine “Carabao” mango powders were investigated. Water sorption isotherms were developed by the isopiestic method, while thermal t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c65ccceeb83d7bf82e8c2d87c219ec1
https://doi.org/10.1080/07373937.2013.805143
https://doi.org/10.1080/07373937.2013.805143
Publikováno v:
Ultrasonics Sonochemistry. 20:1316-1323
Ultrasound in the 20-1000 kHz range show unique propagation characteristics in fluid media and possess energy that can break down fruit matrices to facilitate the extraction of valuable bioactive compounds. Red raspberries carry significant amounts o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dba59d0b3db79bc61f4e7c6ccdd6c176
https://doi.org/10.1016/j.ultsonch.2013.01.020
https://doi.org/10.1016/j.ultsonch.2013.01.020
Publikováno v:
Journal of Food Engineering. 118:62-69
Microwave pasteurization is a novel thermal processing technology in which non-uniform heating may be a major challenge. In this study, the suitability of using egg whites (EWs) and whole eggs (WEs) as model foods to evaluate the heating uniformity a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bb18169024b68f4d62e4682805e9168
https://doi.org/10.1016/j.jfoodeng.2013.03.003
https://doi.org/10.1016/j.jfoodeng.2013.03.003
Publikováno v:
Journal of Food Science. 78:E542-E548
Brassicaceae oilseeds provide feedstocks for the biofuels industry, but value-added coproducts are necessary to supply financial incentives for increased production. Our objective was to use high-intensity ultrasound to optimize extraction of antioxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e32f1f1798ed832ae5fb3f2111dd45f8
https://doi.org/10.1111/1750-3841.12085
https://doi.org/10.1111/1750-3841.12085
Autor:
John K. Fellman, Joseph R. Powers, Juming Tang, Shyam S. Sablani, C. I. Nindo, O. A. Caparino
Publikováno v:
Journal of Food Engineering. 111:135-148
Mango powders were obtained at water content below 0.05 kg water/kg dry solids using Refractance Window® (RW) drying, freeze drying (FD), drum drying (DD), and spray drying (SD). The spray-dried powder was produced with the aid of maltodextrin (DE =
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c8d5d58bed0204511ff4e388806c12e
https://doi.org/10.1016/j.jfoodeng.2012.01.010
https://doi.org/10.1016/j.jfoodeng.2012.01.010