Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Ozonisation"'
Autor:
Margherita Modesti, Monica Macaluso, Isabella Taglieri, Andrea Bellincontro, Chiara Sanmartin
Publikováno v:
Foods, Vol 10, Iss 12, p 2934 (2021)
Ozone is widely used in the agri-food and food processing industries mainly as a sanitizing agent. However, it has recently become clear that ozone exposition leads to another important benefit: in living tissues, the induced-oxidative stress trigger
Externí odkaz:
https://doaj.org/article/aa83af58efd3429ea4462a0d9d5e6955
Autor:
Anna Onopiuk, Andrzej Półtorak, Małgorzata Moczkowska, Arkadiusz Szpicer, Agnieszka Wierzbicka
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 4, Pp 563-573 (2017)
The purpose of the study was to define the impact of ozonisation duration and concentration on selected chemical, physical, and microbiological properties of Rubus ideaus red-fruited raspberries of the Polka variety. Raspberry fruit was exposed to a
Externí odkaz:
https://doaj.org/article/eeecd89cbffa413b845a0a16b7be3c52
Autor:
Anna Onopiuk, Andrzej Półtorak, Jarosław Wyrwisz, Małgorzata Moczkowska, Adrian Stelmasiak, Aleksandra Lipińska, Arkadiusz Szpicer, Magdalena Zalewska, Robert Zaremba, Maciej Kuboń, Agnieszka Wierzbicka
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 1, Pp 58-64 (2017)
The objective of the research was to determine the impact of concentration and ozonisation time on the selected chemical properties and total antioxidant capacity of ‘Honeoye’ strawberries cultivar. Efficiency of gaseous ozone usage as a method o
Externí odkaz:
https://doaj.org/article/41fdb7ff11de48378d6e50357bd94d84
Autor:
Aleš Landfeld, Jan Tříska, Josef Balík, Jan Strohalm, Pavla Novotná, Naděžda Vrchotová, Jiří Totušek, Danuše Lefnerová, Pavel Híc, Eva Tománková, Radek Halama, Milan Houška
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 3, Pp 267-276 (2015)
Grapes from two varieties - Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperature. A second set of grapes was dipped into ozonise
Externí odkaz:
https://doaj.org/article/0c072e59cc9f4a9cb29e8405c7bbff92
Autor:
Isabella Taglieri, Margherita Modesti, Andrea Bellincontro, Monica Macaluso, Chiara Sanmartin
Publikováno v:
Foods, Vol 10, Iss 2934, p 2934 (2021)
Foods
Foods
Ozone is widely used in the agri-food and food processing industries mainly as a sanitizing agent. However, it has recently become clear that ozone exposition leads to another important benefit: in living tissues, the induced-oxidative stress trigger
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49fce926d003f33996c7583a558cb3dd
https://www.mdpi.com/2304-8158/10/12/2934
https://www.mdpi.com/2304-8158/10/12/2934
Autor:
Jan TŘÍSKA, Milan HOUŠKA
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 6, Pp 489-502 (2012)
Trans-resveratrol ((E)-3,4',5-trihydroxystilbene) is a substance that is produced by a large number of plants as a phytoalexin and has a wide range of beneficial biological properties. Resveratrol has been credited as being potentially responsible fo
Externí odkaz:
https://doaj.org/article/0ac45d3cbfe04ef79c0dbf41fdb9aa17
Akademický článek
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Autor:
Arkadiusz Szpicer, Andrzej Półtorak, Małgorzata Moczkowska, Anna Onopiuk, Agnieszka Wierzbicka
Publikováno v:
CyTA, 15(4): 563-573
CyTA-Journal of Food, Vol 15, Iss 4, Pp 563-573 (2017)
CyTA-Journal of Food, Vol 15, Iss 4, Pp 563-573 (2017)
El presente estudio se propuso definir el impacto que la duración y la concentración de la ozonización tienen sobre determinadas propiedades químicas, físicas y microbiológicas de frambuesas rojas, Rubus ideaus, de la variedad polka. Con este o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a23f39f7c14828736b9efc98e7459eb
https://doi.org/10.1080/19476337.2017.1317669
https://doi.org/10.1080/19476337.2017.1317669
Autor:
Józef Kuczmaszewski, Mariusz Kłonica
Publikováno v:
Advances in Science and Technology Research Journal, Vol 11, Iss 1, Pp 66-74 (2017)
This paper presents the results of tests concerning the value of surface free energy on the basis of measurements of contact angle with measure liquids: distilled water and diiodomethane. The surface of steel-316L samples was modified in an ozone atm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8d3cd04af0ca1a5fcba21ddc5b6f65f
https://doi.org/10.12913/22998624/68800
https://doi.org/10.12913/22998624/68800
Autor:
Gao, Jianan
La désinfection de l'eau potable par le chlore permet d'inactiver les micro-organismes pathogènes et de contrôler la croissance microbienne au cours du transport de l'eau dans le réseau de distribution municipal. En présence de la matière organ
Externí odkaz:
http://hdl.handle.net/20.500.11794/66318
