Zobrazeno 1 - 10 of 1 715 pro vyhledávání: '"Pascalization"'
1
Akademický článek
Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture
Autor: Julia N. DeBenedictis, Theo M. de Kok, Simone G. van Breda
Publikováno v: Antioxidants, Vol 12, Iss 6, p 1252 (2023)
Foods high in phytochemicals are known for their role in the prevention of chronic disease development, but after processing and storage, such food products may lose part of their functionality as these compounds are sensitive to the impact of proces
Externí odkaz: https://doaj.org/article/f907ebdfe723461da134163fca57acb9
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2
Akademický článek
Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and Other Microbial Pathogens
Autor: Filipa Vinagre M. Silva, Evelyn
Publikováno v: Applied Sciences, Vol 13, Iss 2, p 1193 (2023)
Vegetative pathogens actively grow in foods, metabolizing and dividing their cells. They have consequently become a focus of concern for the food industry, food regulators and food control agencies. Although much has been done by the food industry an
Externí odkaz: https://doaj.org/article/1350e6cc5f9a429da14d0b161da4160c
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3
Akademický článek
Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods
Autor: Jiří Mlček, Tünde Juríková, Soňa Škrovánková, Marcela Paličková, Jana Orsavová, Ladislava Mišurcová, Irena Hlaváčová, Jiří Sochor, Daniela Sumczynski
Publikováno v: Potravinarstvo, Vol 10, Iss 1, Pp 512-517 (2016)
The purpose of the natural drinks production is the preservation of biologically active compounds in maximal amount in prepared drinks. The issue is the loss of these substances due to conventional conservation methods, such as pasteurization. Pascal
Externí odkaz: https://doaj.org/article/d9ee86c5ab8d483b87ea5840ea9e763d
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4
Thermoresistance in Black Yeasts Is Associated with Halosensitivity and High Pressure Processing Tolerance but Not with UV Tolerance or Sanitizer Tolerance
Autor: Abigail Snyder, Shiyu Cai
Publikováno v: Journal of Food Protection. 85:203-212
Black yeasts can survive extreme conditions in food production owing to their polyextremotolerant character. However, significant strain-to-strain variation in black yeast thermoresistance has been observed. In this study, we assessed the variability
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae93c25440865c6a83400ec3580ee108
https://doi.org/10.4315/jfp-21-314
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5
Akademický článek
Application of High-Pressure Processing to Assure the Storage Stability of Unfiltered Lager Beer
Autor: Kateřina Štulíková, Tomáš Bulíř, Jakub Nešpor, Lukáš Jelínek, Marcel Karabín, Pavel Dostálek
Publikováno v: Molecules, Vol 25, Iss 10, p 2414 (2020)
Due to the increasing popularity of unfiltered beer, new methods for its preservation are needed. High-pressure processing (HPP) was applied as a final treatment of packed beer in order to assure storage stability and to retain the desired product qu
Externí odkaz: https://doaj.org/article/fc3d7179ddda4f4199c6db411b9ffbfe
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6
Akademický článek
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8
Thermoultrasonication, ultraviolet-C irradiation, and high-pressure processing
Autor: Eva Kontopodi, Elise Mank, Johannes B. van Goudoever, Annemieke C. Heijboer, Ruurd M. van Elburg, Letty van Toledo, Kasper Hettinga
Publikováno v: Clinical Nutrition 40 (2021) 11
Clinical Nutrition, 40(11), 5655-5658. Churchill Livingstone
Mank, E, Kontopodi, E, Heijboer, A C, van Elburg, R M, Hettinga, K, van Goudoever, J B & van Toledo, L 2021, ' Thermoultrasonication, ultraviolet-C irradiation, and high-pressure processing : Novel techniques to preserve insulin in donor human milk ', Clinical Nutrition, vol. 40, no. 11, pp. 5655-5658 . https://doi.org/10.1016/j.clnu.2021.09.028
Clinical Nutrition, 40(11), 5655-5658
Clinical nutrition (Edinburgh, Scotland), 40(11), 5655-5658. Churchill Livingstone
Summary Background & aims Donor human milk (DHM) is recommended as the first alternative for preterm infants if their mother's own milk is not available or if the quantity is not sufficient. The most commonly used technique to eliminate microbial con
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6cbb5f08fd847e036b1efab96666f97a
http://www.scopus.com/inward/record.url?scp=85117206620&partnerID=8YFLogxK
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10
Effects of high‐pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum
Autor: Li Ningning, Zhuangli Kang, Han-Jun Ma, Zhao Shengming, Zhao Yanyan, Li Zhao, Mingming Zhu
Publikováno v: Journal of Food Science. 86:4946-4957
Here, the effect of high-pressure conditions (0.1-400 MPa) on the water-loss, texture, gel strength, color, dynamic rheological property, and water migration of pork batters containing 0.1% (W/W) Artemisia sphaerocephala krasch gum (PB-AG) is studied
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bd7d99f4409510106acc799108cf4a8
https://doi.org/10.1111/1750-3841.15921
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