Results 11 to 20 of about 233,549 (265)
Non-thermal Technologies for Food Processing [PDF]
Frontiers in Nutrition, 2021 Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well.
Harsh Bhaskar Jadhav +2 more
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Non-Thermal Technologies for Milk and Dairy Processing [PDF]
Meat Technology, 2023 Modern consumers demand minimally processed, high-quality, sustainably produced, and ethically sourced food. The food industry strives to meet these demands without compromising food safety. Non-thermal technologies offer a solution by using different physical hurdles to ensure microbiological safety and extended shelf life. In the dairy industry, high-
Ledina, Tijana +3 more
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Non‐thermal processes in coronae and beyond [PDF]
Astronomische Nachrichten, 2013 AbstractThis contribution summarizes the splinter session “Non‐thermal processes in coronae and beyond” held at the Cool Stars 17 workshop in Barcelona in 2012. It covers new developments in high energy non‐thermal effects in the Earth's exosphere, solar and stellar flares, the diffuse emission in star forming regions and reviews the state and the ...
Poppenhaeger, K. +9 more
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Non-Thermal Processes in Cosmological Simulations [PDF]
Space Science Reviews, 2008 27 pages, 16 figures, accepted for publication in Space Science Reviews, special issue "Clusters of galaxies: beyond the thermal view", Editor J.S. Kaastra, Chapter 15; work done by an international team at the International Space Science Institute (ISSI), Bern, organised by J.S. Kaastra, A.M. Bykov, S.
K. Dolag, A. M. Bykov, A. Diaferio
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Quality Analysis and Evaluation of Nine Varieties of Dried Peppers
Shipin gongye ke-ji, 2022 To analyze the quality discrepancies of pod pepper, line pepper and horn pepper , the integrated structural characteristic values ( the seeds content and sarcocarp content), crude fiber, sugar, fat, protein, moisture, ash, carotenoids, capsaicins, and ...
Xingbo WANG +5 more
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Quality Analysis of Key Nodes of Natural Drying Chilis in Xinjiang Region
Shipin gongye ke-ji, 2023 Objective: Xinjiang is one of the main producers and exporters of dried chilies in China. Dried chilies in Xinjiang are mainly dried by natural drying methods, however, relying too much on experience and lacking scientific theoretical guidance, the dried
Xinyue ZHANG +9 more
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Food Chemistry Advances, 2023 Soymilk was subjected to high pressure processing (HPP) at different pressure levels (300–600 MPa) and time (5, 15 and 25 min) intervals. After the HPP treatment, a mild reduction was observed in soymilk pH and conductivity values; however, a sudden ...
Anbarasan Rajan +5 more
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Food Innovation and Advances, 2023 The Leuconostoc citreum SJ-57 strain isolated from the sweet potato starch production showed great potential as a microbiological flocculant, but its underlying flocculation mechanisms are yet unknown.
Xuan Wang +4 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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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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