Results 141 to 150 of about 7,369,692 (206)

Hurdle technology for jabuticaba nectar preservation

Journal of Food Processing and Preservation, 2021
Jabuticaba is a berry consumed as fresh fruit, and it may also be processed into nectar. This study targeted the preservation of jabuticaba nectar through hurdle technology. A high‐acid nectar was formulated, pasteurized at 85°C/30 s, ultraclean bottled, and stored at 5°C.
Abgail Suelen da Costa Ribeiro, Marta Mitsui Kushida, Rodrigo Rodrigues Petrus   +2 more
openaire   +1 more source

Impact of atmospheric non-thermal plasma and hydrothermal treatment on bioactive compounds and microbial inactivation of strawberry juice: A hurdle technology approach

Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2020
The aim of this study was to investigate the hurdle effect of combining atmospheric cold plasma (ACP) with hydrothermal treatment on ascorbic acid, individual polyphenolic compounds, total phenolic content, and microbial inactivation of strawberry juice.
Deepak Mehta, S. Yadav
semanticscholar   +1 more source

Cold plasma combined with liposomal ethanolic coconut husk extract: A potential hurdle technology for shelf-life extension of Asian sea bass slices packaged under modified atmosphere

, 2020
The influence of cold plasma (CP) generated using the mixed gases (oxygen, carbon dioxide argon: 10: 60:30) for 5 min in combination with ethanolic coconut husk extract (ECHE) in either free or liposomal encapsulated form (LE-ECHE) at a concentration of ...
O. O. Olatunde, S. Benjakul, K. Vongkamjan   +2 more
semanticscholar   +1 more source

Antibacterial effects of plant extracts with hurdle technology against Vibrio cholerae.

FEMS Microbiology Letters, 2020
Vibrio cholerae (V. cholerae) is an etiological cause of cholera implicated in several pandemics. Antibacterial activity of plant extracts has been established.
Tabitha Mlowoka Kayira, H. Nakano
semanticscholar   +1 more source

Foods Preserved with Hurdle Technology

Innovative Food Science & Emerging Technologies, 2018
openaire   +2 more sources

Food preservation by hurdle technology

Trends in Food Science & Technology, 1995
Abstract Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty and economical foods. It advocates the intelligent use of combinations of different preservation factors or techniques (‘hurdles’) in order to achieve multi-target, mild but reliable preservation effects.
Leistner, L., Gorris, L.G.M.
openaire   +2 more sources

Inhibition of Salmonella Typhimurium growth in coconut (Cocos nucifera L.) water by hurdle technology

Food Control, 2018
The aim of this study was to evaluate a hurdle technology approach (ultraviolet-C light treatment, vanillin or cinnamaldehyde and storage temperature) for preventing the growth of Salmonella Typhimurium inoculated into coconut water.
S. C. Beristain-Bauza, A. Martínez-Niño, A. P. Ramírez-González, R. Ávila-Sosa, H. Ruiz‐Espinosa, I. I. Ruiz-López, C. Ochoa-Velasco   +6 more
semanticscholar   +1 more source

Genome writing project confronts technology hurdles

Science, 2017
Grand challenge founders seek advances in DNA synthesis.
openaire   +2 more sources

Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety

Food Engineering Reviews, 2023
Xinpeng Yu, Ziqian Zhang, Zhu Jiang, Qianwang Zheng   +3 more
semanticscholar   +1 more source

Charqui meats are hurdle technology meat products

Food Reviews International, 1998
Abstract Charqui meat is a tropical intermediate meat product formulated using hurdle technology, a concept described by Leistner (1,2). Salt, sodium nitrite, dehydration, and packaging are hurdles sequentially applied to inhibit deteriorating microorganisms with the possibility of selecting desirable microbiota. This would characterize charqui and its
Shimokomaki, M., Franco, B. D. G. M., Biscontini, T. M., Pinto, Marcos Franke, Terra, N. N., Zorn, T. M. T.   +5 more
openaire   +2 more sources