Results 231 to 240 of about 56,492 (324)

Effect of Enzyme Concentrations and Incubation Period on Yield and Quality of Soursop (Annona muricata L.) Juice

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Soursop (Annona muricata L.) is a nutritious fruit with growing industrial interest, but its numerous seeds and viscous pulp challenge efficient juice extraction, leading to low yields. This study is aimed at investigating the effects of enzyme concentration (0.2%, 0.4%, and 0.6% w/w amylase–pectinase mixture) and incubation time (30, 60, and 90 min ...
Halabo Hazo, Gedion Mengistu, Mostafa Gouda   +2 more
wiley   +1 more source

Improving nutritional quality, aroma profile and bioactive retention of rocket juice via thermosonication: a support vector regression-based optimization. [PDF]

Front Nutr
Levent O, Şimşek MA, Yıkmış S, Demirel S, Türkol M, Tokatlı Demirok N, Er H, Aljobair MO, Karrar E, Tokatlı N, Mohamed Ahmed IA.   +10 more
europepmc   +1 more source

Pasteur [PDF]

Nature, 1923
openaire   +1 more source

The effect of selenium application on root yield and nutritional quality of fresh and pasteurized beetroot (Beta vulgaris L. ssp. vulgaris var. conditiva Alef. Helm.) juice

Miroslav Šlosár, Ivana Mezeyová, Ján Mezey   +2 more
openalex   +1 more source

Sustainable Dairy Preservation Through Ultrasound: Enhancing Safety, Shelf Life, and Quality: A Review

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
This study explores ultrasound as a nonthermal technology for dairy preservation, addressing consumer demand for safe, high‐quality, minimally processed foods with extended shelf life. Ultrasound′s mechanism relies on acoustic cavitation, which disrupts microbial cells and inactivates enzymes, thereby enhancing product safety and preserving nutritional
Negin Ahmadi, Nadia Ahmadi, Kianoush Khosravi-Darani, Zohreh Abdi-Moghadam, Essam Hebishy   +4 more
wiley   +1 more source

Substitution of Wheat Flour With Quinoa Powder in Waffle Formulation: Effects on Physicochemical, Textural, and Sensory Properties

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Given quinoa′s high nutritional value and functional properties, this study was aimed at developing waffles with enhanced nutritional quality by substituting wheat flour with quinoa powder, while evaluating the effects on technological and sensory characteristics.
Fakhreddin Salehi, Sepideh Vejdanivahid, Essam Hebishy   +2 more
wiley   +1 more source

Impact of Thermal Processing and Carbohydrate Carriers on Amino Acids, Sugars, Phenolic Compounds, and Maillard Reaction Markers Relevant to Nutritional Quality and Safety of <i>Rosa canina</i> L. Juice Powders. [PDF]

Molecules
Michalska-Ciechanowska A, Brzezowska J, Del Castillo MD, López-Parra MB, Montero L, Nicolet N, Turkiewicz IP, Andlauer W.   +7 more
europepmc   +1 more source

Pasteur [PDF]

Nature, 1901
openaire   +1 more source

Modified Equipment for Pasteurizing and Deodorizing Market Milk and for Pasteurizing, Deodorizing, and Slightly Concentrating Cheese Milk

, 1963
F.P. Hanrahan, H.E. Walter, A.M. Sadler, Ralph P. Tittsler   +3 more
openalex   +1 more source

Optimization of Non‐Whey‐Draining Fresh Cheese Based on Analytic Hierarchy Process and Response Surface Methodology: Physicochemical Properties, Microstructure, and Flavor Profile Analysis

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
This study was aimed at investigating the effects of whipping cream content (A), milk protein composition (B), homogenization pressure (C), and fermentation temperature (D) on sensory properties, whey separation rate, and viable cell count of non‐whey‐draining fresh cheese (WFC).
Qing Hong, Hanqing Wu, Zhenmin Liu, Poulami Jha   +3 more
wiley   +1 more source