Zobrazeno 1 - 10
of 331
pro vyhledávání: '"Thermal pasteurization"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Pulsed Electric Fields (PEF) technology is an emerging non-thermal food processing technology that is widely used because of its low damage to food quality and its ability to kill harmful microorganisms in food. The oxidative stress caused by PEF res
Externí odkaz:
https://doaj.org/article/da09d93a73eb4b0e940ae63acdeff49a
Publikováno v:
Foods and Raw Materials, Vol 12, Iss 1, Pp 142-155 (2024)
In this study, we aimed to investigate the impact of three different post-packaging pasteurization temperatures (55, 65, and 75°C) on the physicochemical (pH, drip loss, texture profile, and color), microbial (lactic acid bacteria, mesophilic and p
Externí odkaz:
https://doaj.org/article/03ccc6af4eba41909c0cb50797501f6b
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100166- (2023)
Egg yolk (EY) thermal pasteurization (TP; 60 °C/3 min) preceded by pressure pre-treatments (50 – 400 MPa/5 min) was evaluated, as an attempt to replace commercial TP (60 °C/6.2 min). These combined treatments inactivated 1.8 to at least 6.1 log10
Externí odkaz:
https://doaj.org/article/4904d2ac842740ed87e6de0b0f051a58
Autor:
Mafalda S. Gonçalves, Liliana G. Fidalgo, Silvia G. Sousa, Rui P. Queirós, Sónia M. Castro, Carlos A. Pinto, Jorge A. Saraiva
Publikováno v:
Applied Sciences, Vol 14, Iss 4, p 1592 (2024)
The effect of thermal pasteurization (TP, 62.5 °C/30 min—conditions similar to those used in milk banks/hospitals, known as Holder pasteurization) and high-pressure pasteurization (HPP: 400–625 MPa/2.5–30 min) was studied on immunoglobulin (Ig
Externí odkaz:
https://doaj.org/article/ed6039284bde483aae7456b1008d0a4e
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 12, Iss 2 (46) تابستان, Pp 61-75 (2022)
Non-thermal methods are introduced to lessen the color degradation and loss of nutritional compounds in fruit juices caused by conventional thermal pasteurization. This research aimed to investigate the effect of cold atmospheric gas phase plasma on
Externí odkaz:
https://doaj.org/article/89a19ea38f404f43a48e5fa60a3ab882
Autor:
Alan L. Maida, Cristina Bilbao-Sainz, Andrew Karman, Gary Takeoka, Matthew J. Powell-Palm, Boris Rubinsky
Publikováno v:
Foods, Vol 12, Iss 22, p 4150 (2023)
This study investigated the effects of isochoric freezing (IF) on the shelf-life and quality of raw bovine milk over a 5-week period. The results were compared with conventional refrigeration (RF) and refrigeration after pasteurization (HTST). The IF
Externí odkaz:
https://doaj.org/article/733babca042c429a85f521aa1f49b1ea
Publikováno v:
AcTion: Aceh Nutrition Journal, Vol 6, Iss 2, Pp 207-212 (2021)
Cow's milk is the secretion of a cow that has perfect nutritional value but is easily damaged. Efforts to extend the shelf life of milk, milk is usually stored in a box freezer or by thermal pasteurization. However, this thermal processing can change
Externí odkaz:
https://doaj.org/article/fb79bcfd8cf3492597d760febceb1760
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100200- (2022)
The possibility of using a sublethal moderate pressure11 Moderate pressure (MP).(MP) pre-treatment followed by a shorter and so gentler thermal pasteurization22 Thermal Pasteurization (TP). (TP), (MP-TP), was assessed, as an alternative to commercial
Externí odkaz:
https://doaj.org/article/835aea9dda0845fbaddb57b07b62a361
Akademický článek
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Publikováno v:
Foods, Vol 12, Iss 13, p 2459 (2023)
As an alternative to commercial whole egg thermal pasteurization (TP), the sequential combination of moderate pressure (MP) and/or ultrasound (US) pre-treatments prior to a shorter TP was evaluated. The use of US alone or in combination with MP or TP
Externí odkaz:
https://doaj.org/article/4a9545de7b99470d862c8c995709ce53