Zobrazeno 1 - 10
of 16
pro vyhledávání: '"K. Shikha Ojha"'
Publikováno v:
PLoS ONE, Vol 13, Iss 1, p e0191053 (2018)
The lethal effects of soundwaves on a range of microorganisms have been known for almost a century whereas, the use of ultrasound to promote or control their activity is much more recent. Moreover, the fundamental molecular mechanism influencing the
Externí odkaz:
https://doaj.org/article/780e3d9acc004b7da2c87000a4d4e37b
Autor:
Irene Albertos, Daniel Rico, Patrick J. Cullen, Brijesh K. Tiwari, Paula Bourke, K. Shikha Ojha, Ana Belen Martin-Diana
Publikováno v:
Innovative Food Science & Emerging Technologies. 53:85-91
Atmospheric cold plasma is a green and emerging technology, highly interesting to the food industry for its application. Dielectric Barrier Discharges (DBD) can generate atmospheric cold plasma inside sealed packages filled with air through the use o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28390dd70b69233994f57676cf26388e
https://doi.org/10.1016/j.ifset.2017.09.010
https://doi.org/10.1016/j.ifset.2017.09.010
Autor:
K. Shikha Ojha, Brijesh K. Tiwari, Joseph P. Kerry, Daniel Granato, Gaurav Rajuria, Francisco J. Barba
Publikováno v:
Food Chemistry. 239:544-550
The effects of ultrasound (US) frequency, addition of Lactobacillus sakei culture and drying time on key nutritional (protein, amino acids, and organic acids) and physicochemical properties (texture and colour) of cultured and uncultured beef jerky w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff143ea172693f2ffa085ca329608e24
https://doi.org/10.1016/j.foodchem.2017.06.124
https://doi.org/10.1016/j.foodchem.2017.06.124
Publikováno v:
Ultrasonics Sonochemistry. 34:410-417
Fermentation processes involve the participation of enzymes and organic catalysts, generated by range of microorganisms to produce chemical transformations. Ultrasound can be used in such processes to either monitor the progress of fermentation or to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf33c879ea9c4f73717e772719360295
https://doi.org/10.1016/j.ultsonch.2016.06.001
https://doi.org/10.1016/j.ultsonch.2016.06.001
Publikováno v:
Innovative Food Science & Emerging Technologies. 69:102611
Beef jerky samples immersed in brine or water, both with and without ultrasound treatment were dried at 60 °C for 30, 60, 90, 120, 150, 180, 210 and 240 min. Drying behaviour was evaluated using ten drying kinetic models and hyperspectral imaging. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1cac5cde37a03d26f69796127d50c45
https://doi.org/10.1016/j.ifset.2021.102611
https://doi.org/10.1016/j.ifset.2021.102611
Publikováno v:
LWT - Food Science and Technology. 68:470-476
The objective of this study was to investigate the effect of acid concentration and hydrolysis time on the release of free amino acids from Boarfish protein hydrolysates. Second order polynomial models were developed to investigate the effect of acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c10ec058817dbb137b05aa5e342d570
https://doi.org/10.1016/j.lwt.2015.11.040
https://doi.org/10.1016/j.lwt.2015.11.040
Publikováno v:
TrAC Trends in Analytical Chemistry. 122:115663
The extraction of target compounds from biological matrices largely depends on the effectiveness and efficiency of the extraction technique(s) employed. The objective of this review is to discuss a range of ultrasound assisted extraction processes al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae3c9d271cc8a05bedf9e321922845ab
https://doi.org/10.1016/j.trac.2019.115663
https://doi.org/10.1016/j.trac.2019.115663
The objective of this study was to investigate the effect of ultrasonic frequencies and drying time on fatty acid profiles of beef jerky samples possessing different microbial compositions. Beef slices were cured using curing solutions formulated bot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56fe85a021b3433a1bd70d9d0a6d824d
https://hdl.handle.net/10468/4044
https://hdl.handle.net/10468/4044
Low Frequency-Nuclear Magnetic Resonance (LF-NMR) was employed to elucidate changes in water distribution in cultured (Lactobacillus sakei) and uncultured beef jerky samples subjected to ultrasound pre-treatment. Ultrasound pre-treatment at frequenci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f9ba647dee24617fb0bc38725a1b881
https://hdl.handle.net/10468/3967
https://hdl.handle.net/10468/3967
Autor:
K. Shikha Ojha, Brijesh K. Tiwari
Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are