Results 31 to 40 of about 21,023 (257)
CFD Simulation for the Pasteurization of Fruit Puree with Pieces
Chemical Engineering Transactions, 2014 Thermal pasteurization is a technique widely utilized in the industry to reduce the microbial content of foods and increase their shelf life. The food pasteurization is commonly carried out in continuous process where the food undergoes to a rapid ...
L. D’Addio +3 more
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Antioxidants, 2020 The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid ...
Lara Etzbach +5 more
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Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product
Foods, 2022 After orange processing, different by-products are generated, i.e., peels, seeds and pulps. The pulp is highly perishable, being an unstable food matrix that needs a preservation process to be stored and used again in the food production chain ...
Marta Giavoni +4 more
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Non-Thermal UV-C Pasteurization: An Effective Method for Microbial Reduction in Liquid Foods [PDF]
BIO Web of ConferencesThermal pasteurization, while effective, can compromise the nutritional quality and sensory attributes of food products but involves high energy consumption, nutritional degradation, and its appeal due to heat.
Kamilla Amanda Alya +3 more
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International Breastfeeding Journal, 2023 Background High-temperature short-time (HTST) pasteurization (72–75 °C, 15 s) is an alternative treatment to traditional Holder pasteurization (HoP) (62ºC, 30 min) for donor milk.
Diana Escuder Vieco +5 more
doaj +1 more source
Case Studies in Thermal Engineering, 2019 In recent times geothermal industries are more focused towards other utilization rather than the electricity generation using geothermal water. Space heating and cooling, Honey processing and Milk pasteurization through geothermal water are some of such ...
Kriti Yadav, Anirbid Sircar
doaj +1 more source
Comptes Rendus. Biologies, 2022 Pasteur's work on fermentations has variously influenced the conception that veterinarians had of the origin of virulent diseases. Jean-Baptiste Chauveau asserted as early as 1866 the specificity of contagious diseases and their exogenous origin. Henri Bouley was initially a supporter of the spontaneity of these diseases.
openaire +3 more sources
Cocoa waste valorization: a review and sustainability analysis of green technologies
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Cocoa residues – notably cocoa pod husks and cocoa bean shells – can be valorized for biocompound recovery, bioenergy production, and waste reduction. This review analyzed 1115 publications related to this field to identify key research trends. Interest is increasing in compounds such as theobromine, bioactive substances, adsorption processes,
Susan Haydeé Soriano Morales +4 more
wiley +1 more source