Results 51 to 60 of about 48,888 (269)
Influence of Processing on Bioactive Substances Content and Antioxidant Properties of Apple Purée from Organic and Conventional Production in Poland [PDF]
, 2007 The organic food market is developing dynamically in many European countries and therefore studies concerning the nutritive value of organically produced foods are becoming increasingly important.
Hallmann, Ewelina +2 more
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Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Design and economic viability of a hybrid solar/gas pasteurization system for developing countries
Case Studies in Thermal EngineeringThis work aims at developing a hybrid solar/gas pasteurization system by integrating a regenerator that utilizes high-temperature short-time (HTST) pasteurization techniques.
Oumaima Guizani +3 more
doaj +1 more source
Real‐time quality and safety monitoring of fruit juice using paper‐based platform
Food Biomacromolecules, EarlyView.Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das +4 more
wiley +1 more source
Pastöriseringens försenade triumf
Lychnos, 2006 This article discus- ses the public debate about pasteurization in Sweden from the 1880s to the 1940s. It attempts to discern the intricate interaction between scientific knowledge, commercial interests, and political agendas in policy-making and ...
Jenny Lee
doaj
Applied Sciences, 2021 There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional value ...
Aivaras Šalaševičius +4 more
doaj +1 more source
, 1987 Liquids, such as juices, milk, molten metal and the like are concentrated by forming uniformly-sized, small droplets in a precision droplet forming assembly and deploying the droplets in free fall downwardly as a central column within an evacuated column
Dufresne, Eugene R.
core +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Foods, 2022 High hydrostatic pressure (HHP, 600 MPa/15 min), pasteurization (72 °C/15 s) and pasteurization-HHP (72 °C/15 s + 600 MPa/15 min) processing of milk were comparatively evaluated by examining their effects on microorganisms and quality during 30 days of ...
Tongtong Yu +5 more
doaj +1 more source
Characterization of craft beer through flavour component analysis by GC-MS and multivariate statistical tools [PDF]
, 2018 Beer is a rather popular drink and represents the most widely consumed alcoholic beverage in the world.The present research aims at characterizing the flavour profile of lager pilsner, the category of low fermentation beers most common in Europe.
Boccacci Mariani Maurizio +2 more
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