Zobrazeno 1 - 10
of 4 000
pro vyhledávání: '"High pressure processing"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 378-389 (2024)
Aroma is a critical quality of fruit and vegetable juices, drawing considerable attention. High-pressure processing (HPP) is demonstrated to possess more advantageous than thermal sterilization in preserving the aroma quality of fruit and vegetable j
Externí odkaz:
https://doaj.org/article/0a13d8e325e24379822238c31bb2f99d
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 9, Pp 6492-6510 (2024)
ABSTRACT: The manufacturing method of string cheese is similar to mozzarella, but the hot curd is extruded through narrow tubes or pipes, which align the protein fibers that provide the characteristic ability for consumers to pull strings from this c
Externí odkaz:
https://doaj.org/article/7b3f8e538e70429c8409601ba37e9ae7
Autor:
Alvin Lee, Nicole Maks-Warren, Viviana Aguilar, Brittany Swicegood, Lindsay Halik, Joshua Warren, Edward O’Neill, Jason Meents, Susy Tejayadi
Publikováno v:
Journal of Food Protection, Vol 87, Iss 12, Pp 100390- (2024)
Raw meat pet foods can pose health risks to pets and humans. High-pressure processing (HPP) was used in a previous study to demonstrate its effectiveness in achieving a 5-log reduction of Salmonella, E. coli STEC, and L. monocytogenes in commercially
Externí odkaz:
https://doaj.org/article/d9787e7d6a34401aa9fb08f6285eebc4
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101808- (2024)
Cucumbers produce by-products such as cucumber pomace during processing and most of them are discarded without being utilized. To effectively utilize the waste, cucumber pomace is used to extract both insoluble and soluble dietary fibers (DFs) using
Externí odkaz:
https://doaj.org/article/1f9fc080c27443eeb431b10361859533
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
The presentation of high pressure processing (HPP) on corn starch has been reported, but the effect on protein in corn gluten meal (CGM) is rarely explored. The purposes of this study were to investigate the effect of HPP treatment on structural and
Externí odkaz:
https://doaj.org/article/3fb48f1039c74d8fa6b03496c7f9496a
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Human milk is regarded as the gold standard nutrition for newborn infants, providing all nutrients required for adequate growth and development from birth to 6 months. In addition, human milk is host to an array of bioactive factors that confer immun
Externí odkaz:
https://doaj.org/article/4e2ec8f56abe4316bf62669a3e268d65
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101774- (2024)
In recent years, the global mushroom industry has seen remarkable growth due to its nutritional benefits, increasing market value, and rising consumer demand. Mushrooms are valued for their unique flavor, low sugar and salt, and rich Vitamin D conten
Externí odkaz:
https://doaj.org/article/0352725b49014624aba1e0a1c45ca8d9
Autor:
Rui P. Queirós, Nicole Moreira, Carlos A. Pinto, Liliana G. Fidalgo, Jorge A. Saraiva, José A. Lopes-da-Silva
Publikováno v:
Macromol, Vol 4, Iss 2, Pp 213-226 (2024)
This study investigated the effects of high-pressure processing (HPP; 600 MPa/15 min) and microbial transglutaminase-catalyzed (MTG; 30 U·g of protein−1) crosslinking on the concentration of dissolved proteins (SOL), free sulfhydryl groups (SH), s
Externí odkaz:
https://doaj.org/article/b7f25b4e68744ced9344b5f6a1b2974f
Publikováno v:
Food Physics, Vol 1, Iss , Pp 100015- (2024)
Prepared dishes are popular among consumers due to their convenience, but microorganisms in dishes have the potential to cause spoilage and even lead to foodborne illnesses, rendering microbial control a critical step in production. This paper review
Externí odkaz:
https://doaj.org/article/ca78edcb8cc6448cb5373bb3a1a7906c
Autor:
Rongxu LIU, Yucong WANG, Jinyang LIU, Yitong XIE, Zhixin XIE, Zhengchen CHONG, Shihan LI, Danyi LIU, Jianchun HAN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 24-32 (2024)
Hemp Protein Isolate (HPI) was used as raw material to modify HPI through ultrahigh pressure assisted enzymatic hydrolysis reaction. The SDS-PAGE electrophoresis characteristics, surface hydrophobicity, sulfhydryl content, FTIR and endogenous fluores
Externí odkaz:
https://doaj.org/article/ab5b18c1263b4e159f7f879c9424f700