Results 101 to 110 of about 734,040 (355)
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
PENGARUH PENAMBAHAN SARI BUAH TERTENTU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORI SARI TOMAT
Jurnal Teknologi & Industri Hasil Pertanian, 2014 The objectives of this research were to find out the physical, chemical, and sensory characteristics of the mixed tomato juice produced and to determine the suitable fruit for tomato mixed juice.
Riyan Arip Wibowo +2 more
doaj
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Medical Laboratory Journal, 2018 Background and objectives: Bacillus licheniformis is a potential cause of spoilage in pasteurized products. The aim of this study was to identify and isolate B.
Farid Soltani, Saman Mahdavi
doaj
Future Postharvest and Food, EarlyView.(1) Pectin from Malta (Citrus sinensis) peel. (2) Montmorillonite with various levels. (3) Bio‐nanocomposite film with pectin and montmorillonite. (i) Mechanical. (ii) Structural Characterization (iii) Thermal. (iv) Morphological. (v) Barrier. ABSTRACT The casting method was used to develop bio‐nanocomposite film by combining pectin extracted from ...
Divya Arora, Charanjiv Singh Saini
wiley +1 more source
Change of juice color during raspberry processing in fruit juice and fruit juice concentrate
Journal of Agricultural Sciences, Belgrade, 2006 A change of anthocyanins under different conditions of enzymatic treatments, clarification and concentration was determined. A pectin preparation Klerzyme?120, manufactured by DSM, France, specific for "sour fruits" with pH below 3.2, was used for maceration and depectinization. Experiments were carried out by a laboratory hydraulic press.
Vukosavljević, Predrag +4 more
openaire +3 more sources
Journal of Agricultural and Food Chemistry, 2017 This study investigates the influence of tomato and feijoa juices as fermentable carriers of Lactobacillus plantarum (LP DSM20205) on the ability of the bacterium to improve intestinal barrier function using the trans-epithelial electrical resistance ...
E. Valero-Cases +3 more
semanticscholar +1 more source
Future Postharvest and Food, EarlyView.ABSTRACT Unveiling the performance of retort‐processed foods in terms of deteriorative quality changes during extended storage has been a subject of limited research. Therefore, a point in case is the retort‐processed ripe jackfruit pulp that has garnered scanty or nil reports.
Dipom Saikia +6 more
wiley +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Food Safety and Health, EarlyView.Although fresh produce is extremely perishable and contaminated, it is essential for good health. To eliminate important foodborne pathogens, this paper investigates UV‐C irradiation as a safe, nonthermal technique. UV dose, exposure duration, and product characteristics all affect effectiveness.
Krish Rauniyar, Ruplal Choudhary
wiley +1 more source