Results 201 to 210 of about 17,437 (283)
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
The Journey of Mango: How the Shipping Systems Affect Fruit Quality, Consumer Acceptance, and Environmental Impact. [PDF]
Plants (Basel)Taiti C +6 more
europepmc +1 more source
Good Feedback for bad Players? A preliminary Study of ‘juicy’ Interface feedback
, 2016 Jesper Juul, Jason Begy
openalex +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
Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook. [PDF]
Compr Rev Food Sci Food SafGulzar S +4 more
europepmc +1 more source
Food Safety and Health, EarlyView.A mixed beverage of yerba mate and lychee was developed and optimized. The 70:30 lychee‐to‐mate formulation provided the best balance of antioxidant activity and consumer acceptance, highlighting its potential as a functional beverage. ABSTRACT The development of functional beverages that combine bioactive compounds with sensory appeal is of growing ...
Marcela Moreira Terhaag +7 more
wiley +1 more source
Astaxanthin: The king of carotenoid pigments as a natural solution to mitigate heat stress challenges in the poultry meat industry. [PDF]
Poult SciAli S +10 more
europepmc +1 more source