Results 31 to 40 of about 52,519 (316)
Food Chemistry, 2020 Production of high-quality healthy foods through sustainable methodologies is an urgent necessity. High pressure homogenization (HPH) is an interesting alternative to obtain premium citrus juices, but its effects on bioactive compounds are unclear. There
C. Stinco +5 more
semanticscholar +1 more source
Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization
, 2021 This research investigated the influence of 915 MHz microwave-assisted thermal pasteurization and conventional hot water pasteurization ( F 90 10 =10 min) on chlorophylls, greenness (a*), ascorbic acid, and the growth of spoilage microorganisms in green ...
Zhi Qu +6 more
semanticscholar +1 more source
UMYU Journal of Microbiology Research, 2019 Black plum (Vitex doniana) is among the perishable fruits which, if not processed, would get contaminated by microorganisms. The equipment such as extractor, filter press, pasteurization pot, and a capping machine were fabricated for processing black ...
Hassan Abdulsalam +1 more
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. He became
openaire +3 more sources
Molecules, 2020 In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice.
A. Margean +8 more
semanticscholar +1 more source
Holder pasteurization of donated human milk is effective in inactivating SARS-CoV-2
Canadian Medical Association Journal, 2020 BACKGROUND: Provision of pasteurized donor human milk, as a bridge to mother’s own milk, is the standard of care for very low-birth-weight infants in hospital.
S. Unger +6 more
semanticscholar +1 more source
, 2021 Pasteurization is a crucial processing method in the food industry to ensure the safety of consumables. A major part of contemporary pasteurization processes involves using flash pasteurizer systems, where liquids are pumped through a pipe system to heat
Schneider, Jan +4 more
core +1 more source
High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry
Food Engineering Reviews, 2020 The demand for safe, high-quality food has greatly increased, in recent times. As traditional thermal pasteurization can significantly impact the nutritional value and the color of fresh food, an increasing number of nonthermal pasteurization ...
Tong-Bing Yu, Liyuan Niu, H. Iwahashi
semanticscholar +1 more source
, 1916 Pasteurization of cream for butter making purposes is now a common practice. Some European countries have required for some time that all butter be made from pasteurized cream. In America about two-thirds of our butter is now made from pasteurized cream,
Jones, V.R. +3 more
core +1 more source