Results 11 to 20 of about 36,029 (296)
Hurdle Technology in Fruit Processing [PDF]
Annual Review of Food Science and Technology, 2011 Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes were
Gómez, Paula Luisina +2 more
openaire +4 more sources
Applied Sciences, 2020 The purpose of the study was to compare the biomechanical parameters of the hurdle clearance technique of the fifth hurdle in the 110 m hurdle race of Colin Jackson of Great Britain (12.91 s world record was set in 1994) and Dayron Robles of Cuba (12.87 ...
Milan Čoh +3 more
doaj +2 more sources
Horticulturae, 2022 Fresh-cut leafy vegetable has an image as a healthy, nutritious, and delicious product. However, the product still faces the challenge of quality retention and short shelf life, especially in tropical climate regions.
Warissara Wanakamol +5 more
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Influence of Hurdle Technology on Foodborne Pathogen Survival in the Human Gastrointestinal Tract. [PDF]
Microorganisms, 2023 The application of several sublethal stresses in hurdle technology can exert microbial stress resistance, which, in turn, might enable foodborne pathogens to overcome other types of lethal stresses, such as the gastrointestinal barriers.
Akritidou T +4 more
europepmc +2 more sources
Foods, 2023 This study aimed to identify the best UV-C combined treatments for ensuring the safety and quality of fish and meat products. A total of 4592 articles were screened in the relevant databases, and 16 were eligible studies.
Maria Lúcia Guerra Monteiro +4 more
doaj +1 more source
International Journal of Agricultural Research, Innovation and Technology, 2020 The paper investigated the effect of socio-economic and institutional factors on the adoption of improved locust bean processing technology in South-West, Nigeria.
A Kolapo +3 more
doaj +1 more source
Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice
Czech Journal of Food Sciences, 2021 This study aimed to evaluate the effect of low-dosage treatment with ultraviolet-C light (19.75 J L-1 for 5 min), mild thermal treatment (40 °C for 5 min), or their combination on the native microflora (mesophiles and moulds plus yeast) and consumer ...
Paola Hernández-Carranza +5 more
doaj +1 more source
Foods, 2023 The need for microorganism control in the food industry has promoted research in food processing technologies. Ozone is considered to be a promising food preserving technique and has gained great interest due to its strong oxidative properties and ...
Wenya Xue +2 more
doaj +1 more source
Frontiers in Fungal Biology, 2023 Control of food-contaminating fungi, especially pathogens that produce mycotoxins, is problematic since effective method for intervening fungal infection on food crops is often limited.
Jong H. Kim +4 more
doaj +1 more source
Quality and Shelf Life Enhancement of Minimally Processed Refrigerated (MPR) Peaches [PDF]
Journal of Food and Dairy Sciences, 2020 Peaches are climacteric stone fruits and they establish an interesting alternative as a minimally processed (MP) product due to their characteristics like flavor, color, smell, and also because of its handling resistance. However, they have a short shelf
H. Mohamed +3 more
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