Results 1 to 10 of about 648,295 (268)

Ultrasonics in food processing

Ultrasonics Sonochemistry, 2012
In recent years, the physical and chemical effects of ultrasound in liquid and solid media have been extensively used in food processing applications. Harnessing the physical forces generated by ultrasound, in the absence and presence of cavitation, for specific food processing applications such as emulsification, filtration, tenderisation and ...
Sandra Kentish, Muthupandian Ashokkumar, Jayani Chandrapala   +2 more
exaly   +3 more sources

Food‐Processing Wastes [PDF]

Water Environment Research, 2012
Literature published in 2012 and early 2013 related to food processing wastes treatment for industrial applications is reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: general, meat and poultry, fruits
Val S. Frenkel, Gregg A. Cummings, Kris Y. Maillacheruvu, Walter Z. Tang   +3 more
openaire   +8 more sources

Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae

Food Science of Animal Resources, 2023
Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly,
Jae Hoon Lee, Tae-Kyung Kim, Sun-Young Park, Min-Cheol Kang, Ji Yoon Cha, Min-Cheol Lim, Yun-Sang Choi   +6 more
doaj   +1 more source

Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

Food Science of Animal Resources, 2022
Deterioration of jerky during storage is a major concern; this is usually combated with natural or synthetic antioxidants. This study aimed to evaluate the quality characteristics of semi-dried restructured jerky with and without loquat leaf extract (LE)
Kim Se-Myung, Kim Tae-Kyung, Kang Min-Cheol, Cha Ji Yoon, Yong Hae In, Choi Yun-Sang   +5 more
doaj   +1 more source

Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage

Food Science of Animal Resources, 2022
This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages.
Su-Kyung Ku, Jake Kim, Se-Myung Kim, Hae In Yong, Bum-Keun Kim, Yun-Sang Choi   +5 more
doaj   +1 more source

Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes

Journal of Food Quality, 2023
Stevia rebaudiana has grown in popularity and consumption across the world as an excellent natural sweetener due to its 300 times sweetness than sugar. Since Stevia leaves are often used in their dried state, the drying process has an inevitable effect ...
Baldev Singh Kalsi, Sandhya Singh, Mohammed Shafiq Alam, Surekha Bhatia   +3 more
doaj   +1 more source

Food processing and allergenicity

Food and Chemical Toxicology, 2015
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and ...
Verhoeckx, K., Vissers, Y., Baumert, J.L., Faludi, R., Fleys, M., Flanagan, S., Herouet-Guicheney, C., Holzhauser, T., Shimojo, R., van der Bolt, Nieke, Wichers, H.J., Kimber, I.   +11 more
openaire   +3 more sources

Production and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)

Journal of Food Quality, 2022
Fish is recognised as the most nutritious animal protein source, but because of its high deterioration nature, a huge number of fish are being wasted and susceptible to nutritional losses, resulting in a significant hurdle for expanding fish production ...
Md. Iftekhar Kabir, Towkir Ahmed Ove, Md. Murtuza Kamal, Safayetul Karim, S. M. Kamrul Hasan, Md. Raihanul Haque, Most. Jesmin Akhter   +6 more
doaj   +1 more source

Statement on List of Representative Substances for Testing

EFSA Journal, 2012
EFSA is requested to carry out a risk assessment on groups of flavouring substances listed in a Register prior to their authorisation and inclusion in a Union list according to Commission Regulation (EC) No 1565/2000.
EFSA Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

Food Science of Animal Resources, 2017
This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or ...
Tae-Kyung Kim, Seung-Hee Hong, Su-Kyung Ku, Young-Boong Kim, Ki-Hong Jeon, Hee-Don Choi, Jong-Dae Park, Kwoan-Sik Park, Yun-Sang Choi   +8 more
doaj   +1 more source