Zobrazeno 1 - 8
of 8
pro vyhledávání: '"George N. Stoforos"'
Autor:
Spyridon J. Konteles, Natalia A. Stavropoulou, Ioanna V. Thanou, Elizabeth Mouka, Vasileios Kousiaris, George N. Stoforos, Eleni Gogou, Maria C. Giannakourou
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13085 (2023)
Endogenously formed N-nitroso compounds (NOCs) from nitrite use in red meat have been recently linked to the risk of colorectal cancer. Therefore, replacing sodium nitrite (E250) with natural antimicrobials, such as bioactive compounds, is an issue o
Externí odkaz:
https://doaj.org/article/90bc58a03a6a4a5fb9f567867731ae46
Autor:
George N. Stoforos, Deepti Salvi, Tunc Koray Palazoglu, Nihat Yavuz, Pablo M. Coronel, Josip Simunovic
Publikováno v:
Handbook of Aseptic Processing and Packaging ISBN: 9781003158653
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0ed67c3e61549ee6818690dc47ce717
https://doi.org/10.1201/9781003158653-21
https://doi.org/10.1201/9781003158653-21
Publikováno v:
Handbook of Aseptic Processing and Packaging ISBN: 9781003158653
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::262ec47eb0407dc6270696c0f3dc3d8f
https://doi.org/10.1201/9781003158653-7
https://doi.org/10.1201/9781003158653-7
Publikováno v:
Carbohydrate Polymers. 305:120554
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbceb52b6cf3cfe159fc0385c108b7ea
https://doi.org/10.1016/j.carbpol.2023.120554
https://doi.org/10.1016/j.carbpol.2023.120554
Autor:
Lisa J. LaFountain, Suzanne D. Johanningsmeier, Frederick Breidt, George N. Stoforos, Robert E. Price
Publikováno v:
Journal of food scienceREFERENCES. 87(4)
Refrigerated pickles are characterized by crisp, crunchy texture, opaque flesh, and fresh flavor. Typically produced without a thermal process, microbial safety relies on preventive controls, brine composition, and sufficient hold time prior to consu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::092a03facfbe0928e82d0ea08a5a5cd6
https://pubmed.ncbi.nlm.nih.gov/35292980
https://pubmed.ncbi.nlm.nih.gov/35292980
Publikováno v:
Journal of Food Engineering. 300:110524
This study examined the effect of hydrophobic-surface treatment of tubular heat exchangers on cooling of viscous foods, namely sweet potato puree, banana puree, and cheese sauce. For the foods tested, cooling efficiency was compared between two ident
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a715ddd0680bc706f809d9342cd2187
https://doi.org/10.1016/j.jfoodeng.2021.110524
https://doi.org/10.1016/j.jfoodeng.2021.110524
Publikováno v:
Food and Bioproducts Processing. 100:551-559
During conventional continuous flow cooling of viscous foods, laminar flow and low thermal conductivity lead to a wide temperature distribution within the product, resulting in non-uniformity, slow cooling processes and degradation of final food qual
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36d992875456735681ac93c280e9c940
https://doi.org/10.1016/j.fbp.2016.07.008
https://doi.org/10.1016/j.fbp.2016.07.008
Autor:
Josip Šimunović, George N. Stoforos
Publikováno v:
Journal of Food Process Engineering. 41:e12913
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b51b6ff5b9f863eb49fd3ed5e877bb06
https://doi.org/10.1111/jfpe.12913
https://doi.org/10.1111/jfpe.12913