Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Q Howard Zhang"'
Autor:
Q. Howard Zhang, Zehra Ayhan
Publikováno v:
European Food Research and Technology. 217:365-368
Non-destructive testing by the ultrasonic imaging method was evaluated to determine the heat seal quality of aseptically produced semi rigid cups, sealed at temperatures ranging from 150 to 200 °C. Non-contact ultrasonic testing in pulse/echo mode u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a53c882e1e6960d7fab518eb88ee065
https://doi.org/10.1007/s00217-003-0769-1
https://doi.org/10.1007/s00217-003-0769-1
Publikováno v:
Journal of Food Processing and Preservation. 25:183-196
A glove box has been constructed as part of an integrated pilot plant scale pulsed electric field processing and packaging system to facilitate studies of product shelf-life with selected packaging materials. The glove box was sanitized using combina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d867bad8a277d672b36808d9cb9db572
https://doi.org/10.1111/j.1745-4549.2001.tb00453.x
https://doi.org/10.1111/j.1745-4549.2001.tb00453.x
Publikováno v:
Journal of Food Safety. 65:65-79
Scope of Deliverables: This section discusses current knowledge in the application of pulsed electric fields as a method of non-thermal food preservation. It includes mechanisms of inactivation, studies on microbial inactivation, critical process fac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf4cbc293155814e8b45f5a37e656750
https://doi.org/10.1111/j.1745-4565.2000.tb00619.x
https://doi.org/10.1111/j.1745-4565.2000.tb00619.x
Publikováno v:
Journal of Food Safety. 65:86-89
Scope of Deliverables: This section reports the effects of magnetic fields on microbial populations. Mechanisms of inactivation and critical process factors are described. Results of microbial testing experiments are controversial. Consistent results
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73904530d9f959452e2355012ba6bc1a
https://doi.org/10.1111/j.1745-4565.2000.tb00622.x
https://doi.org/10.1111/j.1745-4565.2000.tb00622.x
Publikováno v:
Journal of Food Safety. 65:82-85
Scope of Deliverables: Processes designed for the bacterial inactivation of foods and packages with pulsed light are described here. Possible mechanisms of bacterial inactivation are also discussed as well as critical factors that influence the effic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53f8fe13bdb8123c51a3a5dfd70e1667
https://doi.org/10.1111/j.1745-4565.2000.tb00621.x
https://doi.org/10.1111/j.1745-4565.2000.tb00621.x
Autor:
Q. Howard Zhang, Zehra Ayhan
Publikováno v:
Polymer Engineering & Science. 40:1-10
Effects of process parameters such as forming temperature, forming air pressure and heating time on wall thickness distribution in plug-assist thermoformed food containers using multilayered material were investigated. Multilayered rollstock-base mat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2068e0e847fada30956ca4d7e0e04d7e
https://doi.org/10.1002/pen.11134
https://doi.org/10.1002/pen.11134
Autor:
Z. Tony Jin, Q. Howard Zhang
Publikováno v:
Journal of Food Processing and Preservation. 23:481-497
Cranberry juice was treated either by high voltage pulsed electric field (PEF) at 20 kV/cm and 40 kV/cm for 50 and 150°s, or by thermal treatment at 90C for 90s. Higher field strength and longer treatment time reduced more viable microbial cells. th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::deb61f6193ceedd1bcad8f9687df1f2a
https://doi.org/10.1111/j.1745-4549.1999.tb00399.x
https://doi.org/10.1111/j.1745-4549.1999.tb00399.x
Publikováno v:
Food Chemistry. 67:53-59
Papain (E.C. 3.4.22.2), a cysteine protease in papaya, was activated with reducing agents and treated with pulsed electric fields (PEF) in a continuous system at 10°C. Irreversible reduction of activity was observed in PEF-treated papain after 24 h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::241b3eb6fb88fa2af9e11cd5512be06a
https://doi.org/10.1016/s0308-8146(99)00109-0
https://doi.org/10.1016/s0308-8146(99)00109-0
Publikováno v:
Food Chemistry. 65:445-451
The headspace flavor compounds of fresh squeezed orange juice processed by pulsed electric field (PEF) at 30 kV/cm for 240 or 480 μs, or heat at 90°C for 1 min were isolated by a solid phase microextraction (SPME) coating and separated by gas chrom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f8df0da77f25007a7126eb0ac467513
https://doi.org/10.1016/s0308-8146(98)00186-1
https://doi.org/10.1016/s0308-8146(98)00186-1
Autor:
Seacheol Min, Q. Howard Zhang
Publikováno v:
Packaging for Nonthermal Processing of Food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cc815db427c98b87f3a66945671885a
https://doi.org/10.1002/9780470277720.ch5
https://doi.org/10.1002/9780470277720.ch5
