Results 11 to 20 of about 14,318,687 (253)
Energetic Consequences of Thermal and Non-Thermal Food Processing
, 2012 All human societies process their food extensively by thermal and non-thermal means. This feature distinguishes us from other species, and may even be compulsory given that humans are biologically committed to an energy-rich diet that is easy to chew and
Carmody, Rachel
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Safety Aspects of Non-Thermal Processing Applications for Fruit and Vegetable Processing
, 2022 This chapter primarily examines the most widely applied non-thermal processes to fruits and vegetables from a food safety perspective. In addition to microbial contaminants, which cause the consumption of these food products to be risky, pesticides ...
Devecioglu, Dilara +3 more
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Shipin gongye ke-ji, 2022 To investigate the changes of lipids and volatile flavor components of Chinese braised pork in brown sauce after sterilization processes, quantitative analysis of the whole lipid components of unpasteurized, pasteurized, and ultra-high pressure (UHP ...
Junyu CHEN +7 more
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Application of high pressure processing in ensuring food safety
, 2022 As being one of the most popular non-thermal food processing and hurdle technologies, high pressure processing (HPP) is widely used to assure food safety and obtain food matrices with high nutritional value and longer shelf life.
Esatbeyoglu, Tuba, +8 more
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Thermal transfer simulation regarding the rotational moulding of polyamide 11 [PDF]
, 2013 Simulation of thermal phenomena in rotational moulding is very important to follow the evolution of the temperature in various zones of this process. It was a question of modelling heat gradients developing in rota-tional moulding part.
TCHARKHTCHI, Abbas +2 more
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Dietary Polyphenol, Gut Microbiota, and Health Benefits
Antioxidants, 2022 Polyphenols, which are probably the most important secondary metabolites produced by plants, have attracted tremendous attention due to their health-promoting effects, including their antioxidant, anti-inflammatory, antibacterial, anti-adipogenic, and ...
Xiaofei Wang, Yue Qi, Hao Zheng
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Non-Thermal Milk and Milk Products Processing [PDF]
, 2021 Manufacture of virtually all milk and dairy products involves heat treatment, with the goal of killing bacteria and inactivating enzymes, among other things.
Hesham Ismail
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Effect of different food additives on the color protection of instant pumpkin flour
Food Chemistry Advances, 2023 Pumpkin (Cucurbita moschata Duch) flour can undergo severe Maillard reaction and Carotenoids oxidation during high-temperature extrusion processing, which seriously affects the product's appearance.
Wendong Fan, Jing Zhao, Quanhong Li
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Anisotropic thermal conductivity and permeability of compacted expanded natural graphite [PDF]
, 2010 The anisotropic thermal conductivities and permeabilities are investigated for discs and plates of compacted expanded natural graphite. The measuring directions of heat conductivity and permeability are both parallel and perpendicular to the pressing ...
Tamainot-Telto, Zacharie +4 more
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Food Science and Human Wellness, 2023 Unfermented jujube pulp (UFJP), fermented jujube pulp (FJP) in high and low doses were fed to constipated ICR mice. Defecation function, serum gastrointestinal regulatory peptide, fecal short-chain fatty acids (SCFAs) and gut microbial composition were ...
Jing Li +8 more
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