Zobrazeno 1 - 10
of 480
pro vyhledávání: '"Pulsed electric field (PEF)"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 392-398 (2024)
Pulsed electric field (PEF) is a new type of physical field processing technology, which has the advantages of short treatment time, low-energy consumption and eco-friendly. In recent years, pulsed electric field (PEF) has shown potential in the appl
Externí odkaz:
https://doaj.org/article/a898dcdf97914782870794eb82724846
Autor:
Rattana Muangrat, Yaowares Thipsuwan
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101268- (2024)
This study aimed to investigate the potential of sappan heartwood extract as an inhibitor of foodborne pathogenic bacteria in beetroot juice. The extract was obtained using an accelerated solvent extraction process (using an ethanol/water solvent mix
Externí odkaz:
https://doaj.org/article/55bddb0014a14e089d05d66198ebe576
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 12 (2024)
Tissue engineering encompasses a range of techniques that direct the growth of cells into a living tissue construct for regenerative medicine applications, disease models, drug discovery, and safety testing. These techniques have been implemented to
Externí odkaz:
https://doaj.org/article/d789baca8fb9482a840c6de879c7f24a
Publikováno v:
Microorganisms, Vol 12, Iss 7, p 1380 (2024)
Pulsed electric field (PEF) is an up-to-date non-thermal processing technology with a wide range of applications in the food industry. The inactivation effect of PEF on Escherichia coli was different under different conditions. The E. coli inactivate
Externí odkaz:
https://doaj.org/article/26a8a8a28904487d8469d974f739f910
Autor:
Shahad Z. Al-Najjar, Zainab T. Al-Sharify, Helen Onyeaka, Taghi Miri, KeChrist Obileke, Christian K. Anumudu
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-13 (2023)
Abstract All around the world, food processing techniques make use of various kinds of treatments to improve the shelf-life of foods. The commonly used thermal treatments are likely to result in deteriorating the sensory as well as nutritional qualit
Externí odkaz:
https://doaj.org/article/ede2f8b7a6a544e8b73dfd3aa7b55972
Publikováno v:
Respiratory Medicine Case Reports, Vol 49, Iss , Pp 102018- (2024)
Pulsed Electric Field (PEF) energy was delivered at the time of confirmational biopsy to ablate recurrent NSCLC in the right upper lobe (RUL) of the lung after recurrence while on durvalumab consolidation. The patient tolerated the procedure and exhi
Externí odkaz:
https://doaj.org/article/73fd766853b3408d893a17480806bba5
Autor:
Zhiwei Zhang, Yixuan Chen, Yuying Cheng, Zhenhong Gao, Kunsheng Qu, Zhixi Chen, Lihua Yue, Wenqiang Guan
Publikováno v:
Foods, Vol 13, Iss 12, p 1829 (2024)
Sea buckthorn juice has high nutritional value and a rich flavor that consumers enjoy. Traditional sea buckthorn thermal processing (TP) technology has problems such as low juice yield, poor quality, and poor flavor. Sea buckthorn berries are process
Externí odkaz:
https://doaj.org/article/3054b7c2433540de912277b0b8689a44
Autor:
Takahisa Ueno, Konosuke Takada, Shohei Zaizen, Takashi Sakugawa, Junko Ninomiya, Takashi Furukawa
Publikováno v:
Microorganisms, Vol 12, Iss 2, p 418 (2024)
The inactivation of airborne pathogenic microorganisms is crucial to attenuate the dissemination of infectious diseases induced by airborne pathogens. Conventional air disinfection methodologies, such as ultraviolet (UV) irradiation and ozone treatme
Externí odkaz:
https://doaj.org/article/75437dcb007a4a2f9b6b76a26a5a5b03
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Akademický článek
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