Výsledky vyhledávání - "pasteurization (PT)"

Akademický článek

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée

Autor: Huihui Niu, Lei Yuan, Hengle Zhou, Yurou Yun, Jian Li, Jun Tian, Kui Zhong, Linyan Zhou

Publikováno v: Foods, Vol 11, Iss 5, p 632 (2022)

The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attr

Externí odkaz: https://doaj.org/article/c61a2bcdd9c94be586382b6c7bc3ba17

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Akademický článek

Characterization of the flavor, sensory quality and in vitro bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing.

Autor: Tian, Jun, Cheng, Fengyun, Yun, Yurou, Yi, Junjie, Cai, Shengbao, Zhou, Linyan

Publikováno v: Journal of the Science of Food & Agriculture; Jan2023, Vol. 103 Issue 2, p666-679, 14p

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Akademický článek

Innovative plasma treatment of orange juice to improve bioactive concentration: The effects of various parameters using response surface analysis.

Autor: Zhou, Guiling, Shen, Zhenxing, Fan, Hao, Chang, Tian, Yang, Yiming, Yang, Liu

Publikováno v: Journal of Food Science (John Wiley & Sons, Inc.); Sep2024, Vol. 89 Issue 9, p5689-5700, 12p

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Akademický článek

Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies.

Autor: Guo, Jiayu¹ (AUTHOR) guo.jiayu@nwafu.edu.cn, Jike, Xiaolan¹ (AUTHOR) jikexiaolan@nwafu.edu.cn, Wu, Caiyun¹ (AUTHOR) wucaiyun@nwafu.edu.cn, Liu, Li¹ (AUTHOR) liuli101@nwafu.edu.cn, Wang, Chengxin¹ (AUTHOR) wangchengxin@nwafu.edu.cn, Xu, Kang² (AUTHOR) 278665933@qq.com, Li, Bing² (AUTHOR) 627341424@qq.com, Xu, Huaide¹ (AUTHOR) Huaide_Xu@163.com, Lei, Hongjie¹ (AUTHOR) leihongjie@nwafu.edu.cn

Publikováno v: Food Research International. Jan2024, Vol. 176, pN.PAG-N.PAG. 1p.

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Akademický článek

Effects of ultrasound combined technology on quality and volatile compound properties of chili sauce.

Autor: Tang, Tiantian, Zhang, Min, Law, Chung Lim, Liu, Yaping

Publikováno v: Food Bioscience; Jun2023, Vol. 53, pN.PAG-N.PAG, 1p

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