Zobrazeno 1 - 10
of 638
pro vyhledávání: '"thermosonication"'
Autor:
Makaepea M. Maoto, Afam I. O. Jideani
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-10 (2024)
Abstract Topical consumer interest in natural, healthier, safer and nutritional juice, has inspired the search for innovative technologies that can minimize product degradation. In this regard, thermosonication has been proposed as a potential proces
Externí odkaz:
https://doaj.org/article/2cc9849d99744950aac9a6a32b1a12e5
Autor:
Ashiq Hussain, Syeda Ayesha Batool, Sidrah, Khurram Kabir, Tahira Siddique, Shazia Yaqub, Anjum Shahzad, Samina Kauser, Atif Ali, Muhammad Rehan Arif, Amer Ali Mahdi, Sameh A. Korma
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-14 (2024)
Abstract The sugarcane (Saccharum officinarum L.) juice, a beverage with fascinating track record of health promoting potential, loaded with phenolics, flavonoids, the bioactives, is capable of high antioxidant activities. The mint is a reliable herb
Externí odkaz:
https://doaj.org/article/b08ae2f1784846b591d1b0de4bf8dc74
Autor:
Ziwei Jiang, Yi Wang, Shunjie Bai, Chan Bai, Ziyi Tu, Hailan Li, Peng Guo, Tao Liao, Liang Qiu
Publikováno v:
Ultrasonics Sonochemistry, Vol 109, Iss , Pp 107008- (2024)
Although thermosonication (TS) treatment has been widely used in food sterilization, the viable but non‐culturable (VBNC) of bacteria with TS treatment has still concerned potential food safety and public health. The molecular mechanism of VBNC sta
Externí odkaz:
https://doaj.org/article/3ae45a1a749143bf99e78963e4861b86
Publikováno v:
Italian Journal of Food Safety (2024)
Customer requests are addressed to safe products that best express their characteristics of "naturalness" and "freshness" for the entire shelf life; therefore, scientific research has been exploring the use of "non-thermal technologies". Thermosonica
Externí odkaz:
https://doaj.org/article/a331e514199a467dba02a3c0efebd81c
Autor:
Xiaohui Zhang, Yuanrong Zheng, Changyu Zhou, Jinxuan Cao, Yifeng Zhang, Zhen Wu, Daodong Pan, Zhendong Cai, Qiang Xia
Publikováno v:
Ultrasonics Sonochemistry, Vol 105, Iss , Pp 106857- (2024)
This work investigated the effects of the combined use of thermosonication-preconditioned lactic acid bacteria (LAB) with the addition of ultrasound-assisted pineapple peel extracts (UU group) on the post-acidification potential, physicochemical and
Externí odkaz:
https://doaj.org/article/1f1f4583370d4b9d9a907ca36fdecde4
Publikováno v:
Ultrasonics Sonochemistry, Vol 104, Iss , Pp 106820- (2024)
In this study, thermosonication (37 KHz, 300 W; 50, 60, and 70 °C) of celery juice was performed to inactivate Escherichia coli and Salmonella Typhi in 6 min. The inactivation of pathogens and the process were modeled using mathematical, thermodynam
Externí odkaz:
https://doaj.org/article/e1f3791868704afca6f58955501ba98a
Autor:
Almira Dinar Dhiny, Jariyah Jariyah, Luqman Agung Wicaksono, Anugerah Dany Priyanto, Serly Safitri, Wildan Naufal Esfandiar
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 11, Iss 3, Pp 136-146 (2023)
ABSTRACT Milk is a food product that contains many nutrients. Thermosonication is a methodcombining ultrasonic and medium-temperature heating that can be used as an alternativepasteurisation method because it can maintain the nutrients contained i
Externí odkaz:
https://doaj.org/article/e8af62c7b17c49e9adf2f8d062e455f3
Autor:
Punam Sri Das, Prakash Kumar Nayak, Karthikeyan Senthilnathan, Puja Das, Radha krishnan Kesavan
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100811- (2023)
In the current study, the influence of heat and thermosonication on the physico-chemical (cloudiness value, ascorbic acid content, pH, total soluble solid (TSS), titratable acidity (TA), and browning index (BI)), functional (total phenolic content (T
Externí odkaz:
https://doaj.org/article/5875c803dc904a2e898e74407fc56c29
Publikováno v:
Ultrasonics Sonochemistry, Vol 99, Iss , Pp 106595- (2023)
The present work explores different conditions of thermosonication (TS) processing that would ensure microbiological and enzymatic safety for guava juice while simultaneously maximizing the preservation of its quality attributes. The guava juice was
Externí odkaz:
https://doaj.org/article/703ed6c56d004c7daa427ce2df221e9b
Publikováno v:
Foods, Vol 13, Iss 5, p 809 (2024)
This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments include
Externí odkaz:
https://doaj.org/article/a579847307dd4c3aa76e4e67f0aa9820