Zobrazeno 1 - 10
of 108
pro vyhledávání: '"Flash pasteurization"'
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Food Science & Nutrition. 10:800-812
The feasibility of inline classification and characterization of seven fruit juice varieties was investigated by the application of near‐infrared spectroscopy (NIRS) combined with chemometrics. The findings are intended to be used to optimize the f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c92bae1378f1cd2e2d89243bb1e98ca
https://doi.org/10.1002/fsn3.2709
https://doi.org/10.1002/fsn3.2709
Publikováno v:
Journal of Near Infrared Spectroscopy. 29:339-351
Pasteurization is a crucial processing method in the food industry to ensure the safety of consumables. A major part of contemporary pasteurization processes involves using flash pasteurizer systems, where liquids are pumped through a pipe system to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::901604c7f23f6f293c32142d9ea6c01a
https://doi.org/10.1177/09670335211057233
https://doi.org/10.1177/09670335211057233
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Near infrared spectroscopy in combination with a transflection probe was investigated as inline measurement in a continuous flash pasteurizer system with a sugar-water model solution. Robustness and reproducibility of fluctuations of recorded spectra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ac20017f5ba1e2799f2dd1c431d2230
Publikováno v:
Innovative Food Science & Emerging Technologies. 75:102878
Beer pasteurization is carried out in conventional systems where low temperature and long time process (56 min process with 13 min pre-heating, 14 min heating, 6 min holding time and 23 min cooling time) is applied for bottled or canned products. Lon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa6ffa969229e095e1ea94daa35857c6
https://doi.org/10.1016/j.ifset.2021.102878
https://doi.org/10.1016/j.ifset.2021.102878
A preliminary study of the quality attributes of a cloudy wheat beer treated by flash pasteurization
Publikováno v:
Journal of the Institute of Brewing. 123:366-372
Flash pasteurization (37 and 100 pasteurization units, PU) and conventional tunnel pasteurization (15 PU) processing of wheat beers were evaluated by examining their impacts on microorganisms, colour, colloidal haze and flavour stability during 84 da
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee0cfd7b0bed2c050051274408339721
https://doi.org/10.1002/jib.429
https://doi.org/10.1002/jib.429
Publikováno v:
Expeditio: repositorio UTadeo
Universidad de Bogotá Jorge Tadeo Lozano
instacron:Universidad de Bogotá Jorge Tadeo Lozano
Universidad de Bogotá Jorge Tadeo Lozano
instacron:Universidad de Bogotá Jorge Tadeo Lozano
Watermelon juice has gained increasing popularity among consumers as a rich natural source of functional compounds such as lycopene and L-citrulline. This amino acid is an excellent candidate to reduce muscle soreness. Watermelon juice enriched with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd0cf4abde309b01391dd2f4dafcd5c7
https://doi.org/10.17660/actahortic.2017.1151.41
https://doi.org/10.17660/actahortic.2017.1151.41
Autor:
Rita M. Velázquez-Estrada, Efigenia Montalvo-González, Artur X. Roig, Luis M. Anaya-Esparza, H. S. García-Galindo, Sonia G. Sáyago-Ayerdi
Publikováno v:
Trends in Food Science & Technology. 61:26-37
Background Alternative methods of pasteurization have gained relevance in the food industry. Nowadays there are new technologies that offer options for food processing to ensure the stability and quality of products. Particularly in processed fruit a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94cd97d549260d6b935e07cc85be530e
https://doi.org/10.1016/j.tifs.2016.11.020
https://doi.org/10.1016/j.tifs.2016.11.020
Autor:
Rémy Cachon, Duried Alwazeer
Despite the numerous processes proposed as alternatives to heat pasteurization, thermally treated juices produced by full or flash pasteurization are still the most widely marketed product. It is well known that the flavor of fruit juices is influenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f54b217425e9714bc2372cfea58dcaf2
https://doi.org/10.1016/b978-0-12-816687-1.00014-x
https://doi.org/10.1016/b978-0-12-816687-1.00014-x