Zobrazeno 1 - 10
of 966
pro vyhledávání: '"PASTEURISATION"'
Autor:
Sinan Uzunlu
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-8 (2024)
Abstract The present study aimed to extend refrigerated stability of locally grown avocado fruit by applying High Hydrostatic Pressure (HHP) treatment. HHP was applied at 600 MPa for 3 min to avocado puree and stored at 4 °C for 28 days. Physicochem
Externí odkaz:
https://doaj.org/article/2a396bb462fc4e598c2776dd1eee7598
Publikováno v:
Foods, Vol 13, Iss 22, p 3683 (2024)
Bovine milk proteins account for 10% of the global protein supply, which justifies the importance of thoroughly understanding their digestive processes. Extensive research on digestion is being conducted both in vivo and in vitro. However, interpreta
Externí odkaz:
https://doaj.org/article/f50ca4ff6d034173ae9c9e2dc6367b7c
Publikováno v:
Vietnam Journal of Science, Technology and Engineering (2024)
Acerola, a fruit rich in bioactive compounds such as polyphenols and vitamin C, is highly susceptible to degradation under temperature influences. This study aimed to evaluate the impact of pasteurisation and storage conditions on the stability of th
Externí odkaz:
https://doaj.org/article/1244c0260250486f83c2368820720310
Publikováno v:
Discover Food, Vol 3, Iss 1, Pp 1-28 (2023)
Abstract In the recent past, non-thermal food processing methods have been promoted due to the limitations associated with conventional thermal processing methods such as poor nutrient quality, rheological properties, and sensory characteristics of f
Externí odkaz:
https://doaj.org/article/0cbd138ad455423bae59b28f3d014df3
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 5, Pp 358-366 (2023)
Heat resistance of bacteria is a factor potentially limiting the production of safety foods. We focused on five Enterobacteriaceae strains related to cheese stretching and sub-pasteurisation experimental temperatures of 50-59 °C. Heat resistance was
Externí odkaz:
https://doaj.org/article/ec641803a97a412b9a1174061844ef43
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100251- (2023)
Firstly, fish soup preservation by hyperbaric storage (HS; 25-100 MPa) at room temperature (RT; 20 °C) was compared to refrigeration (RF; 4 °C) as a way to restrain microbial growth. Additionally, to greater microbial growth restrain, HS at higher
Externí odkaz:
https://doaj.org/article/4303b7d708104963bae1ec8b3c245968
Autor:
Djamila BAAZIZE-AMMI, Seddik KEBBAL, Ismail GHARBI, Amina S. DECHICHA, Zahra HADJ OMAR, Nadia HEZIL, Djamel GUETARNI
Publikováno v:
Nutrition & Santé, Vol 11, Iss 02, Pp 112-117 (2022)
Introduction. La pasteurisation est destinée à détruire la flore pathogène et la majorité de la flore non pathogène d’altération du lait. Objectif. La présente étude avait pour objectif l’évaluation de la qualité du lait pasteurisé et
Externí odkaz:
https://doaj.org/article/4ffaf66a72124665bf06b9125e203ac5
Autor:
Filipa Vinagre Marques Silva, Riccardo Borgo, Andrea Guanziroli, Jorge M. Ricardo-da-Silva, Mafalda Aguiar-Macedo, Luis M. Redondo
Publikováno v:
Beverages, Vol 10, Iss 1, p 6 (2024)
Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was i
Externí odkaz:
https://doaj.org/article/58151cf3be65452bb50b370a738ba330
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