Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Chukwan Techakanon"'
Autor:
Dmitry A. Khudyakov, Maxim D. Sosnin, Emad M. A. Munassar, Chukwan Techakanon, Claudia Siemer, Stefan Toepfl, Ivan A. Shorstkii
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 1, Pp 189-198 (2022)
Electrophysical technologies are a global trend of sustainable agriculture and food industry. Peeling is an energy-intensive procedure of fruit and vegetable processing. The research featured the effect of pulsed electric field (PEF) treatment on tom
Externí odkaz:
https://doaj.org/article/5d211dea65134627b42d1e9475e11f26
Publikováno v:
ACS Omega, Vol 3, Iss 6, Pp 6710-6718 (2018)
Externí odkaz:
https://doaj.org/article/e30c507ad60a489fb7046414467afa0b
Publikováno v:
Beverages, Vol 6, Iss 3, p 43 (2020)
Rose apple fruits (Syzygium agueum Alston cv. Taaptimjan) were used to produce cider to overcome their limitation of short shelf life. Following fermentation, alternative pasteurization conditions at 63 °C for 15 s and at 71 °C for 6 s were compare
Externí odkaz:
https://doaj.org/article/159211cf748945acbd0d06f1045a2738
Autor:
Ivan Shorstkii, Stefan Toepfl, Claudia Siemer, Chukwan Techakanon, Emad M. A. Munassar, Maxim Sosnin, Dmitry Khudyakov
Publikováno v:
Food Processing: Techniques and Technology. :189-198
Electrophysical technologies are a global trend of sustainable agriculture and food industry. Peeling is an energy-intensive procedure of fruit and vegetable processing. The research featured the effect of pulsed electric field (PEF) treatment on tom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d845193c0e55d1b68ef9f8cb241ef17d
https://doi.org/10.21603/2074-9414-2022-1-189-198
https://doi.org/10.21603/2074-9414-2022-1-189-198
Autor:
Paramee Noonim, Somwang Lekjing, Hiroko Yano, Chukwan Techakanon, Tomonori Koda, Akihiro Nishioka, Yu Kanke
Publikováno v:
Food Science and Technology Research. 27:551-557
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c4932d217e674c2fec2f4d1c45683af
https://doi.org/10.3136/fstr.27.551
https://doi.org/10.3136/fstr.27.551
Publikováno v:
Chiang Mai University Journal of Natural Sciences. 20
The aims of this study were to produce rose apple cider and to compare the quality of cider following different pasteurization conditions. Rose apple (Syzygium agueum Alston cv. Taaptimjan), which is rich in bioactive compounds, was used to produce c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b4fc78ad6bf5e8782950dc8b591ebdd
https://doi.org/10.12982/cmujns.2021.034
https://doi.org/10.12982/cmujns.2021.034
Publikováno v:
Innovative Food Science & Emerging Technologies. 39:230-240
HPP-treated fruits and vegetables may undergo undesirable enzymatic browning reactions due to loss of membrane permeability and sub-cellular compartmentalization. Clingstone and freestone peaches were treated from 100 to 500 MPa for 10 min and evalua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0439fcb0b3dd252f8206e724f8143cf
https://doi.org/10.1016/j.ifset.2016.12.011
https://doi.org/10.1016/j.ifset.2016.12.011
Autor:
Chukwan Techakanon, Diane M. Barrett
Publikováno v:
International Journal of Food Science & Technology. 52:635-643
Summary The objective of this study was to determine the effect of calcium chloride and calcium lactate pretreatments at different concentrations (1, 1.5 and 2% w/v) on enzymatic browning of clingstone and freestone peaches following high-pressure pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a8f6e8555db6461d6eb2c0008bcb9d5
https://doi.org/10.1111/ijfs.13316
https://doi.org/10.1111/ijfs.13316
Publikováno v:
Journal of Agricultural and Food Chemistry. 64:7606-7614
Peach cultivars contribute to unique product characteristics and may affect the degree of browning after high-pressure processing (HPP). Nine peach cultivars were subjected to HPP at 0, 100, and 400 MPa for 10 min. Proton nuclear magnetic resonance (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77a514655b6a0d2dc6c02aaf750ac959
https://doi.org/10.1021/acs.jafc.6b01879
https://doi.org/10.1021/acs.jafc.6b01879
Publikováno v:
Journal of Agricultural and Food Chemistry. 64:7216-7224
Fruit maturity is an important factor associated with final product quality, and it may have an effect on the level of browning in peaches that are high pressure processed (HPP). Peaches from three different maturities, as determined by firmness (M1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::646958279ac9679348c302f8091d7f69
https://doi.org/10.1021/acs.jafc.6b02252
https://doi.org/10.1021/acs.jafc.6b02252