Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Damla Dag"'
Publikováno v:
Journal of Agriculture and Food Research, Vol 17, Iss , Pp 101246- (2024)
This study investigated the effects of antioxidant edible coating and modified atmosphere packaging for improving storability of dried hazelnut kernels by delaying lipid oxidation and color degradation. Hazelnut kernels were coated with different coa
Externí odkaz:
https://doaj.org/article/258f8c054c134fb3a7d83252029e3ce9
Publikováno v:
Food and Bioprocess Technology. 16:404-419
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f261346bf17c40d3f8da60e9db617b9
https://doi.org/10.1007/s11947-022-02946-6
https://doi.org/10.1007/s11947-022-02946-6
Publikováno v:
Journal of Microwave Power and Electromagnetic Energy. 56:103-123
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::574dfd0308594c5184efacb1f8e317bb
https://doi.org/10.1080/08327823.2022.2066771
https://doi.org/10.1080/08327823.2022.2066771
Publikováno v:
Food Reviews International. 38:1197-1214
Radio frequency (RF) heating has been used in several industries and has a great potential to be used as an alternative pasteurization technology in the food industry. Efforts have been undertaken ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff1626623ed8b430ea0fe532bb8ad395
https://doi.org/10.1080/87559129.2020.1775641
https://doi.org/10.1080/87559129.2020.1775641
Autor:
Severino Matias de Alencar, Alan Giovanini de Oliveira Sartori, Damla Dag, Pollyanna Souza Batista, Pedro Luiz Rosalen, Masaharu Ikegaki, Fanbin Kong
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19fc301e34a028c637f7138b9b18ef49
https://doi.org/10.2139/ssrn.4240508
https://doi.org/10.2139/ssrn.4240508
Publikováno v:
Journal of Food Engineering. 261:40-50
Radio frequency (RF) heating is a promising pasteurization technique providing a fast and more uniform heat generation throughout a sample. In this paper, the effect of composition, frequency (1–30 MHz) and temperature (20–90 °C) on the dielectr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fffe5994e17e3c212adbeb9cf5ae9f59
https://doi.org/10.1016/j.jfoodeng.2019.04.017
https://doi.org/10.1016/j.jfoodeng.2019.04.017
Publikováno v:
Food Control. 135:108762
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::320397fec07bb4a518f6d4c3a9f10cea
https://doi.org/10.1016/j.foodcont.2021.108762
https://doi.org/10.1016/j.foodcont.2021.108762
Publikováno v:
International journal of biological macromolecules. 149
The pasting behavior of rice starch and its relationship with cooking properties of rice have been extensively studied. However, the viscosity changes of rice starch and flour under conventional cooking mode and high temperature and high pressure (HT
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f50b258bc6936cb839e878232c71b1c
https://pubmed.ncbi.nlm.nih.gov/31958556
https://pubmed.ncbi.nlm.nih.gov/31958556
Publikováno v:
Journal of Food Engineering. 307:110645
Radio frequency (RF) heat treatment holds great potential for packaged food powder pasteurization by providing rapid and volumetric heating with a high penetration depth. Edge and corner overheating create high temperature differences throughout the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85e8ca3d084a8808562616fe2f8d97d4
https://doi.org/10.1016/j.jfoodeng.2021.110645
https://doi.org/10.1016/j.jfoodeng.2021.110645
Publikováno v:
Food Research International. 99:807-814
Liposomes are lipid bilayer vesicles that can be used as encapsulation systems for bioactive agents to provide increased protection against environmental stresses (such as pH or temperature extremes). Time Domain Nuclear Magnetic Resonance (TD-NMR) t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::352e08dba32a280b007de4d33e061245
https://doi.org/10.1016/j.foodres.2017.06.064
https://doi.org/10.1016/j.foodres.2017.06.064