Zobrazeno 1 - 10
of 96
pro vyhledávání: '"non-thermal food processing"'
Publikováno v:
Energy Reports, Vol 9, Iss , Pp 207-213 (2023)
There has been a growing demand for soft and nutritious foods in recent years. However, general food processing applies heat to food, which destroys nutrients in it. For this reason, many researchers have devised several non-thermal food processing m
Externí odkaz:
https://doaj.org/article/6706f36de9b64957bae9fd13cfdfc1ab
Autor:
Shahad Z. Al-Najjar, Zainab T. Al-Sharify, Helen Onyeaka, Taghi Miri, KeChrist Obileke, Christian K. Anumudu
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-13 (2023)
Abstract All around the world, food processing techniques make use of various kinds of treatments to improve the shelf-life of foods. The commonly used thermal treatments are likely to result in deteriorating the sensory as well as nutritional qualit
Externí odkaz:
https://doaj.org/article/ede2f8b7a6a544e8b73dfd3aa7b55972
Publikováno v:
Ultrasonics Sonochemistry, Vol 98, Iss , Pp 106504- (2023)
Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent collapse, which results in the generation of high pressures in the order of 100–5000 bar and temperatures in the range of 727–9727 °C for just a fraction of
Externí odkaz:
https://doaj.org/article/3d9d0548a9c44dbb86ad742c13ea1902
Publikováno v:
Energy Reports, Vol 6, Iss , Pp 909-913 (2020)
In order to be practical for converting 220 V and 50 Hz AC input into high DC output ranged between 3.5 and 4.0 kV to create underwater shockwaves in non-thermal technique for processing foods, this article presents an alternative approach for modify
Externí odkaz:
https://doaj.org/article/1fe70e660384495e95362d1a7c60c7d9
Akademický článek
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Publikováno v:
Foods, Vol 11, Iss 13, p 1833 (2022)
In a circular economy, products, waste, and resources are kept in the system as long as possible. This review aims to highlight the importance of cold plasma technology as an alternative solution to some challenges in the food chain, such as the exte
Externí odkaz:
https://doaj.org/article/2eed55e76437403ab4f40c9c91bb06b7
Autor:
Anna Burnett, Mirja Kaizer Ahmmed, Alan Carne, Hong (Sabrina) Tian, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, Alaa El-Din Ahmed Bekhit
Publikováno v:
Foods, Vol 11, Iss 4, p 610 (2022)
Processing of hoki, a commercially important fish species, generates substantial quantities of co-products, including male gonad, which contains valuable lipids, such as phospholipids, that could be recovered and utilised. Hoki fish male gonads (HMG)
Externí odkaz:
https://doaj.org/article/477fbfa7ddbe42c7b46c5f4c42e7058e
Publikováno v:
福岡工業大学総合研究機構研究所所報. 4:1-4
application/pdf
In this paper, a low-cost and safe non-thermal food processing technology is presented for shockwave nonthermal food processing. Unlike the conventional system, the proposed system employs multiple large output capacitors with lo
In this paper, a low-cost and safe non-thermal food processing technology is presented for shockwave nonthermal food processing. Unlike the conventional system, the proposed system employs multiple large output capacitors with lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::fcfb3a844cbab14ec4473bd8af13fb24
https://fit.repo.nii.ac.jp/records/780
https://fit.repo.nii.ac.jp/records/780
Akademický článek
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Autor:
James S. Chacha, Liyan Zhang, Chigozie E. Ofoedu, Rashid A. Suleiman, Joachim M. Dotto, Ume Roobab, Adedoyin O. Agunbiade, Haile Tesfaye Duguma, Beatha T. Mkojera, Sayed Mahdi Hossaini, Waheed A. Rasaq, Ivan Shorstkii, Charles Odilichukwu R. Okpala, Malgorzata Korzeniowska, Raquel P. F. Guiné
Publikováno v:
Foods, Vol 10, Iss 6, p 1430 (2021)
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves
Externí odkaz:
https://doaj.org/article/3991bb3284dd42b4ba170e7275596e29