Zobrazeno 1 - 10
of 954
pro vyhledávání: '"Pasteurisation"'
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:
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
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:
Ana Carolina de Lima, Luciana R. Brandao, Bruno G. Botelho, Carlos A. Rosa, Laura Aceña, Montserrat Mestres, Ricard Boqué
Publikováno v:
Foods, Vol 13, Iss 1, p 122 (2023)
Gas chromatography–mass spectrometry (GC–MS), physicochemical and microbiological analyses, sensory descriptive evaluation, and multivariate analyses were applied to evaluate the efficiencies of microfiltration and pasteurization processes during
Externí odkaz:
https://doaj.org/article/02796d28d9e94578b4c7cf60a0a6438e
Publikováno v:
Foods, Vol 12, Iss 20, p 3882 (2023)
Salmorejo is a tomato–oil cold puree commercialized as a “fresh-like” product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of
Externí odkaz:
https://doaj.org/article/7daaf1f657d4481ea606441ed1d72cd7
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Akademický článek
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