Zobrazeno 1 - 10
of 310
pro vyhledávání: '"non-thermal technology"'
Autor:
Burak L. Ch.
Publikováno v:
Vestnik MGTU, Vol 27, Iss 3, Pp 343-360 (2024)
Products of aquatic origin are among the most perishable products. Heat processing, including sterilization, drying and evaporation, can lead to undesirable changes in food products, such as a decrease in their nutritional value or deterioration in o
Externí odkaz:
https://doaj.org/article/aeaa92819c1147249ff6fa0ec2e09a24
Autor:
Harsh B. Jadhav, Pintu Choudhary
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-29 (2024)
Abstract In recent years the consumer’s preference for highly convenient food possessing superior characteristics, high nutritional value with minimum processing, easy to eat, safe, should have a longer shelf life and mouth-watering taste has incre
Externí odkaz:
https://doaj.org/article/54867cea20fa4db7beb1a2db04a0a8c8
Autor:
Fabiano Tavares de Moura, Silvanda de Melo Silva, Francisco de Assys Romero da Mota Sousa, Kagiaany Meirele Santos, Thiago Moura da Rocha Bastos, Jordânia Araújo
Publikováno v:
Revista Ciência Agronômica, Vol 55 (2024)
ABSTRACT The pineapple, the most important fruit in the state of Paraíba, is characterized as an important generator of employment, income and regional development. With the increase in production, challenges arise in reaching distant competitive ma
Externí odkaz:
https://doaj.org/article/46c2a2db00054f4887b021931696558d
Autor:
Gabrielly Ribeiro Carneiro, Caique dos Santos Rocha, Mariana Vitória Pardim Fernandes, Carlos Eduardo Barão, Tatiana Colombo Pimentel
Publikováno v:
Foods, Vol 13, Iss 13, p 1975 (2024)
Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the p
Externí odkaz:
https://doaj.org/article/0c5ea53b15654266a47c16185cf09e0b
Autor:
Thayanne R.B. Farias, Elenilson G. Alves Filho, Pedro H. Campelo, Sueli Rodrigues, Fabiano A.N. Fernandes
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100345- (2023)
Cold plasma is a novel non-thermal technology that is still under development. Cold plasma treatment of food products induces a wide range of chemical changes in food compounds, several of which can improve nutritional quality. Understanding the chem
Externí odkaz:
https://doaj.org/article/8956464fded44eefb91890521879cd84
Autor:
Anica Bebek Markovinović, Višnja Stulić, Predrag Putnik, Nikša Bekavac, Branimir Pavlić, Sanja Milošević, Branko Velebit, Zoran Herceg, Danijela Bursać Kovačević
Publikováno v:
Foods, Vol 13, Iss 4, p 537 (2024)
In this work, the influence of high-power ultrasound (HPU) followed by pulsed electric field (PEF) in the hurdle concept (HPU + PEF) on the content of biologically active compounds (BACs) and antioxidant activity in strawberry juices stored at 4 °C/
Externí odkaz:
https://doaj.org/article/c1b7622e48b84051a616539b9635a0da
Publikováno v:
Nutrition & Food Science, 2022, Vol. 52, Issue 6, pp. 996-1017.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-08-2021-0249
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100258- (2023)
Emerging non-thermal technologies for enhancing shelf life and food safety have revolutionized the food processing sector. Adopting different non-thermal techniques like supercritical carbon dioxide, high hydrostatic pressure, cold plasma, and ozone
Externí odkaz:
https://doaj.org/article/ee4e97b5abfb4583be4bc15a9144847c
Autor:
Anica Bebek Markovinović, Višnja Stulić, Predrag Putnik, Anamaria Birkić, Maja Jambrović, Dolores Šaško, Josipa Ljubičić, Branimir Pavlić, Zoran Herceg, Danijela Bursać Kovačević
Publikováno v:
Foods, Vol 12, Iss 17, p 3172 (2023)
This work investigated the influence of pulsed electric field (PEF) and high-power ultrasound (HPU) combined with hurdle technology to preserve the bioactive compounds (BACs) content and antioxidant activity in stored strawberry juices. PEF was perfo
Externí odkaz:
https://doaj.org/article/4e86b2304c2646b99f467ccff76167d8
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