Zobrazeno 1 - 10 of 61 pro vyhledávání: '"Larysa Paniwnyk"'
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Akademický článek
Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment
Autor: Anet Režek Jambrak, Tomislava Vukušić, Francesco Donsi, Larysa Paniwnyk, Ilija Djekic
Publikováno v: Journal of Food Quality, Vol 2018 (2018)
This review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It confirms that research in this field is mainly focused on analyzing microbial and/or chemical aspects of food saf
Externí odkaz: https://doaj.org/article/1cc12bed7159480bb542225add8a31f1
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3
Akademický článek
Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, Brussels sprouts and cauliflower.
Autor: Anet Režek Jambrak, Timothy J. Mason, Larysa Paniwnyk, Vesna Lelas
Publikováno v: Czech Journal of Food Sciences, Vol 25, Iss 2, Pp 90-99 (2007)
The aim of this work was to use ultrasound pre-treatment as a potential method prior to the subsequent processing in the food industry, for button mushrooms, Brussels sprouts, and cauliflower in order to observe the impact of ultrasound on the vegeta
Externí odkaz: https://doaj.org/article/f8f4c2a09da0456ab329ecc1b6a67ff5
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5
Controlled rupture of magnetic LbL polyelectrolyte capsules and subsequent release of contents employing high intensity focused ultrasound
Autor: Carmen E. Stavarache, Larysa Paniwnyk
Publikováno v: Journal of Drug Delivery Science and Technology. 45:60-69
Microcapsules consisting of 12 layers of poly(allylamine hydrochloride)/poly (styrene sulfonate) pairs were produced employing the Layer by Layer method with Fe3O4 super paramagnetic nanoparticles incorporated. BSA labelled RBITC was contained within
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::00edcd1912f63137e578505de28b956e
https://doi.org/10.1016/j.jddst.2018.02.011
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6
Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies
Autor: Anet Režek Jambrak, Farid Chemat, Francisco J. Barba, Alex Martynenko, Larysa Paniwnyk, N.N. Misra
Publikováno v: Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2017, pp.0-0. ⟨10.1080/10408398.2017.1287660⟩
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2017, 58 (11), pp.0-0. ⟨10.1080/10408398.2017.1287660⟩
Interest in the development and adoption of nonthermal technologies is burgeoning within the food and bioprocess industry, the associated research community, and among the consumers. This is evident from not only the success of some innovative nonthe
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4355fbfa162528ea5f92a991b341751a
https://doi.org/10.1080/10408398.2017.1287660
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8
Ultrasound for improving the preservation of chicken meat
Autor: Marina Piñon, Larysa Paniwnyk, Alma Delia Alarcon-Rojo, Timothy J. Mason, Ana Renteria, Lorena Luna
Publikováno v: Food Science and Technology v.39 suppl.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39 Supplement 1, Pages: 129-135, Published: 21 SEP 2018
Food Science and Technology, Issue: ahead, Published: 21 SEP 2018
Food Science and Technology, Iss 0 (2018)
The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm2; 40 kHz and 10.3 W/cm2; 850 kHz and 24.1 W
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5cac766a84952ff6003a5c8fc0db1b73
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500129
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9
Polyphenols as Natural Antioxidants: Sources, Extraction and Applications in Food, Cosmetics and Drugs
Autor: Sadia Hassan, Larysa Paniwnyk, Muhammad Kamran Khan
Publikováno v: Green Chemistry and Sustainable Technology ISBN: 9789811338090
Antioxidants are able to scavenge free radicals that cause degradation of food, pharmaceutical and cosmetic products during processing and storage. Natural ingredients in food products are everywhere continually gaining popularity, and the use of pla
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::52aa7490166d3ede6a5a908553c4ecd9
https://doi.org/10.1007/978-981-13-3810-6_8
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10
Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis
Autor: Alma Delia Alarcon-Rojo, Ivan Adrian Garcia-Galicia, Luis M. Carrillo-Lopez, Mariana Huerta-Jimenez, Leopolda Gonzalez-Gonzalez, Larysa Paniwnyk
Publikováno v: Meat Science. 160:107963
Quality of bovine longissimus lumborum, infraspinatus and cleidooccipitalis muscles after high-intensity ultrasound (HIU; 40 kHz and a power of 11 W/cm2 for 0, 40, 60, and 80 min) and aging (0, 7 and 14 d) was evaluated. The effects of HIU on pH and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa3e6588c38de7f3eb203a1b71b7bc55
https://doi.org/10.1016/j.meatsci.2019.107963
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