Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Izumi Sone"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 109, Iss , Pp 107000- (2024)
Reconstituted skim milk was subjected to heat treatment at 85 °C for 20 min or high pressure processing (HPP) at 400 or 600 MPa for 15 min with or without subsequent high intensity ultrasound (US) at 68 kHz, 500 W for 15 min at 30 °C. Untreated and
Externí odkaz:
https://doaj.org/article/2f3f911d931d4b2cb8a44100331cd8b3
Autor:
Akvilė Pažarauskaitė, Estefanía Noriega Fernández, Izumi Sone, Morten Sivertsvik, Nusrat Sharmin
Publikováno v:
Polymers, Vol 15, Iss 14, p 3118 (2023)
Alginate films (2% w·v−1) were prepared with varying concentrations (5–20% w/w) of citric acid and aqueous grape seed extract (GSE) filtrate (11.66 ± 1.32 g GAE/L) using the solvent-evaporation method. Crosslinking alginate via ester bonds (FTI
Externí odkaz:
https://doaj.org/article/9b63ea3dca634b2c874a123684c9e3ce
Publikováno v:
Molecules, Vol 27, Iss 23, p 8356 (2022)
The incorporation of natural fillers such as seaweed may potentially enhance the properties of biopolymer films. In this study, we investigated the effect of seaweed powder as a bio-filler in alginate-based films at different concentrations (10, 30,
Externí odkaz:
https://doaj.org/article/3b82eee7663f46788f567aa7764f6a46
Autor:
Oscar Daniel Rangel-Huerta, Lada Ivanova, Silvio Uhlig, Morten Sivertsvik, Izumi Sone, Estefanía Noriega Fernández, Christiane Kruse Fæste
Publikováno v:
Foods, Vol 10, Iss 12, p 3067 (2021)
Fresh baby spinach leaves are popular in salads and are sold as chilled and plastic-packed products. They are of high nutritional value but very perishable due to microbial contamination and enzymatic browning resulting from leaf senescence. Therefor
Externí odkaz:
https://doaj.org/article/3af03d979a934435b734ff138d1b6f1d
Autor:
Nusrat Sharmin, Chengheng Pang, Izumi Sone, James Leon Walsh, Cecilia Górriz Fernández, Morten Sivertsvik, Estefanía Noriega Fernández
Publikováno v:
Nanomaterials, Vol 11, Iss 9, p 2306 (2021)
In this study, sodium alginate (SA)-based, eco-friendly nanocomposites films were synthesized for potential food packaging applications using silver nitrate (AgNO3) as the metal precursor, reactive nitrogen and oxygen species (RNOS) created within pl
Externí odkaz:
https://doaj.org/article/6c598c0478c5486ba317b7ef93075c31
Autor:
Estefanía Noriega-Fernández, Izumi Sone, Leire Astráin-Redín, Leena Prabhu, Morten Sivertsvik, Ignacio Álvarez, Guillermo Cebrián
Publikováno v:
Foods, Vol 10, Iss 3, p 649 (2021)
The aim of this work was to evaluate the potential of ultrasound (US), alone or in combination with mild heating and/or EDTA towards reduction of As, Cd, I, and Hg content of Laminaria hyperborea. Concentrations of As, Cd, I, and Hg of 56.29, 0.596,
Externí odkaz:
https://doaj.org/article/1f556fa0ff4b4a368844864e55d6cbfd
Publikováno v:
Food Chemistry
Crowded (stressed) and unstressed Atlantic mackerel with or without pre-freezing holding in refrigerated sea water (RSW) were stored at -19 °C for ∼12 months and analysed for nucleotide degradation (K value), muscle pH, water holding capacity (WHC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6c8c64a79a16a4467dfe5021f644cd1
https://hdl.handle.net/11250/3056259
https://hdl.handle.net/11250/3056259
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43e1c06ca5ba2c863de5d42b28c6a270
https://doi.org/10.2139/ssrn.4203243
https://doi.org/10.2139/ssrn.4203243
Autor:
Cecilia Górriz Fernández, Nusrat Sharmin, Estefanía Noriega Fernández, Izumi Sone, Cheng Heng Pang, James L. Walsh, Morten Sivertsvik
Publikováno v:
Nanomaterials, Vol 11, Iss 2306, p 2306 (2021)
Nanomaterials
Volume 11
Issue 9
NANOMATERIALS
Nanomaterials
Volume 11
Issue 9
NANOMATERIALS
In this study, sodium alginate (SA)-based, eco-friendly nanocomposites films were synthesized for potential food packaging applications using silver nitrate (AgNO3) as the metal precursor, reactive nitrogen and oxygen species (RNOS) created within pl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73e6eadfb061ae03d79b512c26ceb810
https://www.mdpi.com/2079-4991/11/9/2306
https://www.mdpi.com/2079-4991/11/9/2306
Publikováno v:
European Food Research and Technology. 245:775-791
Consumers’ demand for fishery products and attentiveness of seafood quality continue to grow. The perishability of mackerel species and the potential risk of foodborne illness demands adequate control of production, processing, storage and distribu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1baea76aafb2a4ee2f857b0e790ae48
https://doi.org/10.1007/s00217-018-3222-1
https://doi.org/10.1007/s00217-018-3222-1