Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Evelina A, Tibäck"'
Publikováno v:
Journal of Food Engineering. 124:35-42
Different viscosity models were developed to describe the viscosity of unprocessed fruit and vegetable purees under dynamic conditions. Temperature hysteresis cycles were carried out for three purees with different structural characteristics (tomato,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f73933ed85e13f991c3112d7a01372b5
https://doi.org/10.1016/j.jfoodeng.2013.09.031
https://doi.org/10.1016/j.jfoodeng.2013.09.031
Autor:
Maud Langton, Marie A.G. Alminger, Cecilia Svelander, Ulf Svanberg, Evelina A. Tibäck, Lilia Ahrné
Publikováno v:
Journal of the Science of Food and Agriculture. 90:1665-1672
BACKGROUND: Human studies have demonstrated that processing of tomato can greatly increase lycopene bioavailability. However, the difference between processing methods is not widely investigated. In the current study different thermal treatments of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99da88adf5a4945170400b31d7eb02c2
https://doi.org/10.1002/jsfa.4000
https://doi.org/10.1002/jsfa.4000
Autor:
Marie Alminger, Chantal Smout, Cecilia Svelander, Ann Van Loey, Evelina A. Tibäck, Lien Lemmens, Maud Langton, Lilia Ahrné, Marc Hendrickx
Publikováno v:
Innovative Food Science & Emerging Technologies. 10:522-529
During fruit and vegetable processing, different thermal processes (blanching, pasteurization, sterilization) based on different heating techniques can be used. In this context, it is important to evaluate the impact of blanching on quality related p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a681f851b61842cb7ffaede61177759
https://doi.org/10.1016/j.ifset.2009.05.004
https://doi.org/10.1016/j.ifset.2009.05.004
Autor:
Evelina A. Tibäck, Maud Langton, Cecilia Svelander, Ines J.P. Colle, Lilia Ahrné, Marc Hendrickx, Annika Altskär, Marie A.G. Alminger
Publikováno v:
Journal of Food Science. 74:E386-E395
The effects of mechanical and thermal treatments on the consistency and in vitro lycopene accessibility of crushed tomatoes were evaluated. Different crushing intensities and a subsequent heat treatment carried out as a heat shock (95 °C for 8 min
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9c70fd40f9086f4940af1a37a72738e
https://doi.org/10.1111/j.1750-3841.2009.01255.x
https://doi.org/10.1111/j.1750-3841.2009.01255.x
Autor:
Cecilia A, Svelander, Evelina A, Tibäck, Lilia M, Ahrné, Maud I B C, Langton, Ulf S O, Svanberg, Marie A G, Alminger
Publikováno v:
Journal of the science of food and agriculture. 90(10)
Human studies have demonstrated that processing of tomato can greatly increase lycopene bioavailability. However, the difference between processing methods is not widely investigated. In the current study different thermal treatments of tomato were e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3e81d1be7314df74247bd348d71b9e72
https://pubmed.ncbi.nlm.nih.gov/20564447
https://pubmed.ncbi.nlm.nih.gov/20564447