Results 21 to 30 of about 1,842,555 (384)

Assessment of Detoxification Efficacy of Irradiation on Zearalenone Mycotoxin in Various Fruit Juices by Response Surface Methodology and Elucidation of Its in-vitro Toxicity

Frontiers in Microbiology, 2018
Fruits are vital portion of healthy diet owed to rich source of vitamins, minerals, and dietary fibers, which are highly favorable in keeping individual fit.
Naveen Kumar Kalagatur, Jalarama Reddy Kamasani, Venkataramana Mudili   +2 more
doaj   +1 more source

Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

Sustainability, 2021
Freeze-drying is one of the most expensive and most energy intensive processes applied in food technology. Therefore, there have been significant efforts to reduce the freeze-drying time and decrease its energy consumption.
K. Rybak, O. Parniakov, K. Samborska, A. Wiktor, D. Witrowa‐Rajchert, M. Nowacka   +5 more
semanticscholar   +1 more source

Modelling the primary drying step for the determination of the optimal dynamic heating pad temperature in a continuous pharmaceutical freeze-drying process for unit doses [PDF]

, 2017
In the pharmaceutical industry, traditional freeze-drying of unit doses is a batch-wise process associated with many disadvantages. To overcome these disadvantages and to guarantee a uniform product quality and high process efficiency, a continuous ...
Corver, Jos, De Beer, Thomas, De Meyer, Laurens, Lammens, Joris, Mortier, Séverine, Nopens, Ingmar, Van Bockstal, Pieter-Jan, Vanbillemont, Brecht, Vervaet, Chris   +8 more
core   +1 more source

Freeze-Drying of Plant-Based Foods

Foods, 2020
Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal ...
Sagar Bhatta, Tatjana Stevanović Janežić, C. Ratti   +2 more
semanticscholar   +1 more source

Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations

Food reviews international (Print), 2021
Freeze drying has been a very successful technology in the food and pharma industries, particularly owing to the benefits it offers in terms of product quality. It is most recommended for high-value foods and those that contain heat-sensitive ingredients.
Roji B. Waghmare, P. Choudhary, J. Moses, C. Anandharamakrishnan, A. Stapley   +4 more
semanticscholar   +1 more source

Encapsulation of citrus by-product extracts by spray-drying and freeze-drying using combinations of maltodextrin with soybean protein and ι-carrageenan [PDF]

, 2018
The effect of different combinations of maltodextrin (MD) coating agents (MD, MD + soybean protein, and MD + ι-carrageenan) on the encapsulation of lemon by-product aqueous extracts using freeze-drying and spray-drying were investigated.
Bowyer, Michael, Golding, John B., Papoutsis, Konstantinos, Pristijono, Penta, Scarlett, Christopher J., Stathopoulos, Costas E., Vuong, Quan   +6 more
core   +2 more sources

Effect of drying methods on properties of green curry powder [PDF]

MATEC Web of Conferences, 2018
In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated.
Chaloeichitratham Natthacha, Mawilai Pornkanya, Pongsuttiyakorn Thadchapong, Pornchalermpong Pimpen   +3 more
doaj   +1 more source

Study on the Vacuum Pressure and Drying Time of Freeze-drying Method to Maintain the Quality of Strawberry (Fragaria virginiana)

Jurnal Teknik Pertanian Lampung, 2022
This study aims to examine freeze drying techniques and the effect of freeze drying techniques on the quality of freeze-dried strawberries. The material used are strawberries obtained from farmers in Lembang, West Bandung Regency, Bandung.
Rokhani Hasbullah, Nuzul Syah Putra
doaj   +1 more source

Combinational Inhibitory Action of Hedychium spicatum L. Essential Oil and γ-Radiation on Growth Rate and Mycotoxins Content of Fusarium graminearum in Maize: Response Surface Methodology

Frontiers in Microbiology, 2018
Nowadays, contamination of agricultural commodities with fungi and their mycotoxins is one of the most annoying with regard to food safety and pose serious health risk.
Naveen K. Kalagatur, Jalarama R. Kamasani, Chandranayaka Siddaiah, Vijai K. Gupta, Kadirvelu Krishna, Venkataramana Mudili   +5 more
doaj   +1 more source

Sour milk freeze-dried products for the population working in the Far North

Российская Арктика, 2022
Freeze-dried products have a great potential for creating a complete diet for people working on a rotational basis in the Arctic region, due to their properties that they acquire after the freeze-drying process. Researches of the effect of primary drying
Krasnova I.S., Semenov G.V., Guchok Zh.L.   +2 more
doaj   +1 more source