Results 261 to 270 of about 52,519 (316)

Pasteurization of carrot juice by combining UV-C and mild heat: Impact on shelf-life and quality compared to conventional thermal treatment

, 2020
The combination of UV-C radiation and mild heat (UV-H) treatment is a promising strategy for synergistically increasing microbial inactivation in low UV-transmitting juices.
M. Gouma, I. Álvarez, S. Condón, Elisa Gayán   +3 more
semanticscholar   +1 more source

Developments in Radio Frequency Pasteurization of Food Powders

Food reviews international (Print), 2020
Radio frequency (RF) heating has been used in several industries and has a great potential to be used as an alternative pasteurization technology in the food industry.
Damla Dağ, R. Singh, F. Kong
semanticscholar   +1 more source

Microwave heat treatment application to pasteurization of human milk

Innovative Food Science and Emerging Technologies, 2019
A prototype of microwave pasteurizer has been proposed as an alternative for holder pasteurization (HP) routinely used in Human Milk Bank (HMB), ensuring microbiological safety of human milk (HM).
Dorota Martysiak-Żurowska, Bogumiła Kiełbratowska, Edyta Malinowska-Pańczyk   +2 more
exaly   +2 more sources

Shell egg pasteurization using radio frequency in combination with hot air or hot water.

Food microbiology, 2020
This study investigated the effectiveness of three thermal treatments; hot air (HA), hot water immersion (HWI), and hot water spraying (HWS); alone and in combination with radio frequency (RF) on the inactivation of Salmonella Typhimurium in shell eggs ...
Yishan Yang, D. Geveke
semanticscholar   +1 more source

The Pasteurization of Education

2006
Stokes (1997) has argued that research projects can be described by their contributions to theoretical understanding and the solution of practical problems. Building on this model, scholars have suggested that the learning sciences should focus "use-inspired basic research." With this move has come a focus on projects with the potential to create ...
David Williamson Shaffer, Kurt Squire
openaire   +2 more sources

Moderate electric field pasteurization of milk in a continuous flow unit: Effects of process parameters, energy consumption, and shelf-life determination

, 2020
This study presents a new non-thermal moderate electric field (MEF) process for milk pasteurization. To evaluate the applicability of this process, fresh milk was treated by MEF at electrical field strength (EFS) of 8.33, 14.58, and 20.80 V/cm and mass ...
Asaad R. S. Al-Hilphy, Alaa R. Abdulstar, Mohsen Gavahian   +2 more
semanticscholar   +1 more source

Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization

Innovative Food Science & Emerging Technologies, 2019
We studied the effect of high pressure processing (HPP) (400, 450, 500, and 600 MPa/5 min/20 °C) and thermal pasteurization (85 °C/1 min) on anthocyanins, non-anthocyanin phenolic compounds, tocopherols and antioxidant capacity toward oxygen and nitrogen
Tayse Ferreira Ferreira da Silveira, M. Cristianini, G. Kuhnle, A. B. Ribeiro, José Teixeira, H. Godoy   +5 more
semanticscholar   +1 more source

Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

Critical Reviews in Food Science and Nutrition, 2017
Shyam Sablani, Juming Tang, Joseph R Powers   +2 more
exaly   +2 more sources

Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment.

Food Chemistry, 2019
The digestion behaviours of pasteurized and UHT homogenized milks were investigated in in vivo rat stomach and in an in vitro dynamic human gastric simulator.
A. Ye, Wei-Lin Liu, Jian Cui, Xiunan Kong, Debashree Roy, You-Yu Kong, Jian-Zhong Han, Harjinder Singh   +7 more
semanticscholar   +1 more source

Design of a batch ultrasonic reactor for rapid pasteurization of juices

, 2020
Juices are usually thermally pasteurized, but high temperatures negatively affect their nutritional and sensory qualities. For this reason, nonthermal pasteurization techniques with little or no heat applied have been developed to minimize the quality ...
Zahra Moaddabdoost Baboli, L. Williams, Guibing Chen   +2 more
semanticscholar   +1 more source