Results 171 to 180 of about 52,519 (316)

A Procedure for Crab Meat Pasteurization

, 1970
Details a crab meat pasteurization procedure that has been developed and found to give satisfactory ...
Flick, George J. Jr.
core  

Assessing the hidden risks of non‐thermal processing: Ultrasound‐induced toxicity of cashew apple juice in a zebrafish model

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7044-7055, September 2026.
Abstract Background High‐intensity ultrasound is widely advocated for the preservation of liquid foods; however, the potential formation or release of toxic compounds during processing remains under‐investigated. This study evaluated the toxicological profile of cashew apple juice processed by high‐intensity ultrasound (1250, 1875, and 2500 W;L⁻¹ ...
Thaiz Batista Azevedo Rangel Miguel, Sergimar Kennedy de Paiva Pinheiro, Jorge Henrique de Andrade Vieira, Fabiano André Narciso Fernandes, Sueli Rodrigues, Emilio de Castro Miguel   +5 more
wiley   +1 more source

The Effect of Various Fruit Juices Preservation Methods on Their Antioxidant Properties. [PDF]

Int J Food Sci
Nowak D, Gośliński M, Soja J, Wudzińska M, Rumińska E.   +4 more
europepmc   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Impact of microbiological testing protocols on discard rates in donor human milk with a focus on <i>Bacillus cereus</i>. [PDF]

Front Microbiol
Pleguezuelos V, López N, Trujillo AJ, Hernández-Herrero MM, Soria G.   +4 more
europepmc   +1 more source

How Is Pasteurization Used to Process Food?

, 2019
Discusses pasteurization of foods to kill harmful bacteria which can increase safety and shelf ...
Boyer, Renee R., Arnold, Nicole, Saunders, Thomas, Yang, Lily   +3 more
core  

Effects of Direct Steam Injection and Spray‐Drying on the Physicochemical, Nutritional, and Functional Properties of Black Bean Protein Concentrates

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +2 more
wiley   +1 more source

Validation of Commercial Pasteurization and Shelf-Life Evaluation of Finely Minced Cooked Chicken Sausages in Wide-Diameter Polyamide Casings Using <i>p</i> Values. [PDF]

Foods
Rašeta M, Lukić M, Siladji C, Milojević L, Gavrilović D, Videnović D, Jovanović J.   +6 more
europepmc   +1 more source

Effects of Direct Steam Injection Conditions on the Physicochemical and Bioactive Properties of Enzymatically Extracted Black Bean Proteins

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Impact of commercial thermal treatments on structure, physicochemical, and bioactive properties of black bean protein hydrolysates. ABSTRACT While the bioactivity of pulse protein hydrolysates is widely studied, the holistic impact of unit operations from flour to final powder remains unexamined. This study produced black bean hydrolysate powders using
Jasmin S. Yang, Mayara Kuasnei, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +3 more
wiley   +1 more source

Simulation and performance analysis of a solar-assisted venturi-plasma pasteurization system for milk. [PDF]

PLoS One
Taki K, Hosseinzadeh Samani B.
europepmc   +1 more source