Zobrazeno 1 - 10
of 232
pro vyhledávání: '"high hydrostatic pressure (HHP)"'
Autor:
Justyna Nasiłowska, Barbara Sokołowska, Marzena Woszczyk, Joanna Bucka-Kolendo, Adrian Wojtczak
Publikováno v:
Beverages, Vol 10, Iss 3, p 83 (2024)
Beer, with its low pH, presence of hop acids, alcohol content, and limited nutrient availability, presents a hostile environment for most bacteria. However, Levilactobacillus brevis remains a significant spoilage organism in the brewing industry. Thi
Externí odkaz:
https://doaj.org/article/9015c53fa6244f928b57fd15e9c7b91d
Publikováno v:
Shipin yu jixie, Vol 39, Iss 8, Pp 110-115,174 (2023)
Objective: This study aimed to determine the optimal conditions for ultra-high pressure (HHP) cream cheese. Methods: The influence of non-thermal processing pressure on the texture, flavor and shelf life of homemade cream cheese were explored. By usi
Externí odkaz:
https://doaj.org/article/0d09089e57da474d86f6fcd50ec5e452
Autor:
Toru Shigematsu, Taisei Kuwabara, Yuki Asama, Rinta Suzuki, Minami Ikezaki, Kazuki Nomura, Saori Hori, Akinori Iguchi
Publikováno v:
Foods, Vol 13, Iss 5, p 770 (2024)
The HHP inactivation behaviors of Niigata sake yeast Saccharomyces cerevisiae strain S9arg and its aerobic respiratory-deficient mutant strains were investigated after cultivating them in a YPD media containing 2% to 15% glucose, as well as in moromi
Externí odkaz:
https://doaj.org/article/f7bb0fb8906746d1878abf80d7444aee
Autor:
Katia D. Rivero-Angeles, Génesis V. Buitimea-Cantúa, Gloria Dávila-Ortiz, Edgar O. López-Villegas, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda, Darío I. Téllez-Medina
Publikováno v:
Foods, Vol 13, Iss 2, p 177 (2024)
During vanilla bean curing, the cell arrangement derived from the killing technique applied to start bean ripening is essential to obtain the characteristic aroma and flavor of vanilla. Hence, killing is an important step to release the enzymes and c
Externí odkaz:
https://doaj.org/article/eece36f830ed4f76a3fc074590c6623e
Autor:
Génesis V. Buitimea-Cantúa, Viridiana Chávez-Leal, Mayra C. Soto-Caballero, Dario I. Tellez-Medina, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda
Publikováno v:
Molecules, Vol 28, Iss 22, p 7606 (2023)
Diverse enzymatic reactions taking place after the killing of green vanilla beans are involved in the flavor and color development of the cured beans. The effects of high hydrostatic pressure (HHP) at 50–400 MPa/5 min and blanching as vanilla killi
Externí odkaz:
https://doaj.org/article/ccc7fcd05de744b4a93fc53048f2cced
Akademický článek
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Autor:
Vanina Andrea Ambrosi, Silvina Mabel Guidi, Debora Marina Primrose, Claudia Beatriz Gonzalez, Gustavo Alberto Polenta
Publikováno v:
Foods, Vol 12, Iss 18, p 3361 (2023)
Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material to produce hypoallergenic infant formulas (HIF), a processing step able to decrease the alle
Externí odkaz:
https://doaj.org/article/cbf3ab58536c4c81b351cdbf239c8441
Autor:
Yuan Fang, Qian Li, Xin Li, Guan-Hao Luo, Su-Juan Kuang, Xue-Shan Luo, Qiao-Qiao Li, Hui Yang, Yang Liu, Chun-Yu Deng, Yu-Mei Xue, Shu-Lin Wu, Fang Rao
Publikováno v:
Frontiers in Cardiovascular Medicine, Vol 9 (2022)
Hypertension is a major cardiovascular risk factor for atrial fibrillation (AF) worldwide. However, the role of mechanical stress caused by hypertension on downregulating the L-type calcium current (ICa,L), which is vital for AF occurrence, remains u
Externí odkaz:
https://doaj.org/article/579946f9d698430bb355a0dae7d2b4e3
Autor:
Filipa Vinagre M. Silva, Evelyn
Publikováno v:
Applied Sciences, Vol 13, Iss 2, p 1193 (2023)
Vegetative pathogens actively grow in foods, metabolizing and dividing their cells. They have consequently become a focus of concern for the food industry, food regulators and food control agencies. Although much has been done by the food industry an
Externí odkaz:
https://doaj.org/article/1350e6cc5f9a429da14d0b161da4160c
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.