Zobrazeno 1 - 10
of 310
pro vyhledávání: '"Shyam S. Sablani"'
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 3, Pp 244-255 (2024)
Carotenoids are colored bioactive substances increasingly used due to their antioxidant properties, vitamin A precursor role, and ability to function as a natural food color. Knowledge of carotenoid behavior during high-heat processing and subsequent
Externí odkaz:
https://doaj.org/article/921983549cdc4b66b2700f015921324e
Autor:
Zeyad Albahr, Juthathip Promsorn, Zhongwei Tang, Girish M. Ganjyal, Juming Tang, Shyam S. Sablani
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 2, Pp 99-110 (2024)
The impact of microwave-assisted thermal sterilization (MATS) on three natural pigments and their storage stability in vegetable purees was investigated. We selected carrot puree for beta carotene, red cabbage puree for anthocyanins, and red beetroot
Externí odkaz:
https://doaj.org/article/7299e00f73dd4ab8899a07e6a9ed3622
Publikováno v:
Poultry Science, Vol 103, Iss 8, Pp 103961- (2024)
ABSTRACT: Salmonella and Campylobacter are major foodborne pathogens that cause outbreaks associated with contaminated chicken liver. Proper cooking is necessary to avoid the risk of illness to consumers. This study tested the thermal inactivation of
Externí odkaz:
https://doaj.org/article/d633c1b9f7634438b45a90d7cbd4b9a0
Publikováno v:
Materials, Vol 17, Iss 11, p 2675 (2024)
Polymer waste is currently a big and challenging issue throughout the world. Waste tires represent an important source of polymer waste. Therefore, it is highly desirable to recycle functional fillers from waste tires to develop composite materials f
Externí odkaz:
https://doaj.org/article/3f8be81ac292437db6dc0f9f5f811cbf
Publikováno v:
Food Innovation and Advances, Vol 2, Iss 2, Pp 106-114 (2023)
Quality changes in ready-to-eat, shelf-stable foods, during storage can be influenced by many factors, such as processing, storage conditions, and the barrier properties of the packaging. This research investigated retention of vitamin C and anthocya
Externí odkaz:
https://doaj.org/article/6ffb7ef4ca3d416e91b468fccf7166ff
Autor:
Xu Zhou, Yonas Gezahegn, Shuang Zhang, Zhongwei Tang, Pawan S. Takhar, Patrick D. Pedrow, Shyam S. Sablani, Juming Tang
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100641- (2023)
Water and high-moisture foods are readily heated in microwaves due to their relatively high dielectric loss factors. Vegetable oil, on the other hand, has a much smaller loss factor (about 1/100th that of water), and is generally believed to be unsui
Externí odkaz:
https://doaj.org/article/6be8160c7f0c480e978969ae2792f692
Publikováno v:
Current Research in Food Science, Vol 3, Iss , Pp 158-165 (2020)
Our recent studies and several publications suggest that the low water activity (aw) of oil in thermal processing might be a major contributing factor towards the increased thermal resistance of bacteria in oils. In this study, we developed a reliabl
Externí odkaz:
https://doaj.org/article/6106700d5142454cb826c6d16b84b3ba
Autor:
Uruchaya Sonchaeng, Juthathip Promsorn, Nattinee Bumbudsanpharoke, Vanee Chonhenchob, Shyam S. Sablani, Nathdanai Harnkarnsujarit
Publikováno v:
Polymers, Vol 14, Iss 23, p 5296 (2022)
Biodegradable polyesters polybutylene succinate (PBS) and polybutylene adipate-co-terephthalate (PBAT) were blended with gallic acid (GA) via cast extrusion to produce oxygen scavenging polymers. The effects of polyesters and GA contents (5 to 15%) o
Externí odkaz:
https://doaj.org/article/9c0fe21737334d8aaef378aa2c1d11df
Publikováno v:
Poultry Science, Vol 100, Iss 9, Pp 101316- (2021)
ABSTRACT: Raw chicken livers are often contaminated with Campylobacter and Salmonella. Cooking is considered the last defense of pathogen control for meals containing chicken livers. However, consumers’ preference for pink color and a creamy textur
Externí odkaz:
https://doaj.org/article/0dcc306de7924a5ca8db235b491cb117
Publikováno v:
International Journal of Food Science, Vol 2013 (2013)
A resurgence in interest examining thermal pasteurization technologies has been driven by demands for “cleaner” labeling and the need of organic and natural foods markets for suitable preventive measures to impede microbial growth and extend shel
Externí odkaz:
https://doaj.org/article/64a025e4f6784dc8bc36a539f538772e