Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Francesco Noci"'
Publikováno v:
Foods, Vol 12, Iss 21, p 4003 (2023)
Encouraging sustainable dietary practices is a positive step towards alleviating the negative impact of increasing food waste. This study explores consumers’ perceptions of sustainable diets and factors influencing their adoption of sustainable pra
Externí odkaz:
https://doaj.org/article/2619f047f630473399e73b74861cfb80
Publikováno v:
International Journal of Food Science & Technology. 58:2782-2789
Publikováno v:
Journal of CO2 Utilization, Vol 89, Iss , Pp 102962- (2024)
The Carbon Capture and Utilization (CCU) option can be an efficient solution for CO2 emission mitigation. To this end, we have investigated the carbon dioxide methanation at low temperatures. Highly active, selective, stable, low-cost catalysts are r
Externí odkaz:
https://doaj.org/article/472b2e13d0954980929cf50c2f1ce78b
Publikováno v:
Irish Journal of Agricultural and Food Research. 59
Irish marine fish roe is generally discarded at sea or processed as low value-added fishmeal and not utilised as nutritious seafood ingredients. Locally sourced pollock roes were salted, air-dried (Mediterranean-style) and compared to similar commerc
Publikováno v:
International Journal of Gastronomy and Food Science. 22:100277
Atlantic Sprat (Sprattus sprattus) is a highly nutritious pelagic fish of great commercial value in Eastern Europe and Scandinavia which in Ireland is largely under-utilised for human consumption. The aims of this study were to develop a marinated pr
Publikováno v:
Food and Bioproducts Processing. 95:313-322
The kinetics of inactivation of Escherichia coli K12, Staphylococcus aureus and Pseudomonas fluorescens due to pulsed electric fields (PEF) was investigated in the present study. The effects of treatment inlet temperature (20–45 °C), electric fiel
Publikováno v:
Poultry Science. 94:1088-1095
Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption to muscle tissue which in turn could alter the sensorial aspects of meat in both a positive (e.g., enhanced tenderization) and a negativ
Publikováno v:
Meat Science. 99:52-59
Beef longissimus thoracis et lumborum (LTL) muscle was used to evaluate the effect of PEF treatments (1.4 kV/cm, 10 Hz, 20 μs, 300 and 600 pulses) on meat quality attributes (weight loss, colour, cook loss and texture) and its evolution at various s
Autor:
Francesco Noci
This chapter provides a brief introduction to ultrasound applied to food processing, with focus on the factors that make this technology suitable in many areas of dairy processing. The chapter focuses on applications of low-frequency ultrasound where
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad34294ca0a357ce09cb509fa52f544b
https://doi.org/10.1016/b978-0-12-804581-7.00006-3
https://doi.org/10.1016/b978-0-12-804581-7.00006-3
Autor:
Ishfaq Ahmed, Monica Anese, Pedro E.D. Augusto, Daniela Bermudez-Aguirre, Francesca Bot, Mercedes G. Carrillo, Clémentine M.G. Charoux, Hao Feng, Fabiano A.N. Fernandes, Mariana Ferrario, Sandra N. Guerrero, Ariel A.C. Toledo Hijo, Daniel A. Jacobo-Velázquez, Anet Režek Jambrak, Sandra E. Kentish, Zhenxing Li, Hong Lin, Haile Ma, Olga Martín-Belloso, Maria Angela A. Meireles, Alberto C. Miano, Mariana Morales-de la Peña, Balunkeswar Nayak, Francesco Noci, Colm P. O'Donnell, Sindy Palma, Alexey S. Peshkovsky, Stella Plazzotta, Barbara Rasco, Sueli Rodrigues, Meliza L. Rojas, Marcela Schenk, Eric Keven Silva, Filipa V. Marques Silva, Alifdalino Sulaiman, Brijesh K. Tiwari, Francisco J. Trujillo, Jorge Welti-Chanes, Baoguo Xu, Giovani L. Zabot, Min Zhang, Bin Zhou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f73c2738ff237d85eb17b52977157cb4
https://doi.org/10.1016/b978-0-12-804581-7.01002-2
https://doi.org/10.1016/b978-0-12-804581-7.01002-2