Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Tatiana Manoli"'
Autor:
Xiaolin Zhu, Han Yan, Zhenkun Cui, Hongbo Li, Wei Zhou, Zhenbin Liu, Hao Zhang, Tatiana Manoli, Haizhen Mo, Liangbin Hu
Publikováno v:
Ultrasonics Sonochemistry, Vol 95, Iss , Pp 106389- (2023)
Vibrio parahaemolyticus is a typical marine bacterium, which often contaminates seafood and poses a health risk to consumers. Some non-thermal sterilization technologies, such as ultrasonic field (UF) and blue light (BL) irradiation, have been widely
Externí odkaz:
https://doaj.org/article/e8ab0eac8d1f43eebe8021008a16f0bc
Autor:
Xin Zhao, Zehua Zhang, Zhenkun Cui, Tatiana Manoli, Han Yan, Hao Zhang, Galina Shlapak, Alina Menchynska, Anastasiia Ivaniuta, Nataliia Holembovska
Publikováno v:
Potravinarstvo, Vol 16 (2022)
The present work was carried out to investigate the quality changes and shelf life of blue light (Blu-ray) irradiated sous-vide cooked (SVC) Argentine squid (Illex argentinus) during storage at 0, 5, and 10 °C. Sensory evaluation, color, shear force
Externí odkaz:
https://doaj.org/article/aa59b3c657b54399881d7383f640de17
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 1 (2020)
Currently, technologies that allow to preserve the native properties of raw materials in the finished product as much as possible thanks to the soft modes of technological processes deserve special attention. An important condition for obtaining heal
Externí odkaz:
https://doaj.org/article/20a95df3ee474abbbf123350346a0fd9
Autor:
Tatiana Nikitchina, Tatiana Manoli, Olena Miroshnichenko, Hanna Korkach, Olena Kotuzaki, Svetlana Pambuk
Publikováno v:
Technology Audit and Production Reserves, Vol 6, Iss 3(62), Pp 33-38 (2021)
The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The stu
Publikováno v:
Technology Audit and Production Reserves, Vol 5, Iss 3(61), Pp 21-25 (2021)
The object of research is emulsions based on low-methoxylated apple pectin for dishes of the «Eat Healthy» system in the restaurant industry. The subject of the research is the commodity characteristics of emulsions for dishes of the «Eat Healthy
Publikováno v:
Food Science and Technology Research. 27:25-34
Publikováno v:
Food Science and Technology Research. 27:695-710
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 10, Pp 5748-5762 (2020)
Food Science & Nutrition, 8(10):5748-5762
Food Science & Nutrition, 8(10):5748-5762
Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e108021, Published: 14 MAR 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually enter
Publikováno v:
Food Science & Nutrition
Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the