Results 61 to 70 of about 71,182 (333)
Vanishing spin alignment : experimental indication of triaxial $\bf ^{28}Si + {^{28}Si}$ nuclear molecule [PDF]
Phys.Rev. C60 (1999) 041303, 1999 Fragment-fragment-$\gamma$ coincidences have been measured for $\rm ^{28}Si + {^{28}Si}$ at an energy corresponding to the population of a conjectured resonance in $^{56}$Ni. Fragment angular distributions as well as $\gamma$-ray angular correlations indicate that the spin orientations of the outgoing fragments are perpendicular to the orbital angular ...
arxiv +1 more source
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics
Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 1, Page 233-259, January 2023., 2023 Abstract Alcohol‐free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives.
José A. Piornos +4 more
wiley +1 more source
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
doaj +1 more source
Nuclear Tetrahedral Symmetry: Possibly Present Throughout the Periodic Table [PDF]
Phys.Rev.Lett. 88 (2002) 252502, 2002 More than half a century after the fundamental, spherical shell structure in nuclei has been established, theoretical predictions indicate that the shell-gaps comparable or even stronger than those at spherical shapes may exist. Group-theoretical analysis supported by realistic mean-field calculations indicate that the corresponding nuclei are ...
arxiv +1 more source
Journal of Food Science, Volume 87, Issue 12, Page 5289-5302, December 2022., 2022 Abstract The influence of high‐pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals, total carbohydrates, ciceritol and α‐galactosides were reduced.
Araceli Redondo‐Cuenca +4 more
wiley +1 more source
Turkish Journal of Agriculture: Food Science and Technology, 2020 The aim of the study was pasteurization of orange juces using microwave, thermosonication and traditional methods and comparing the quality properties.
Hamza Bozkır, Ahsen Rayman Ergün
doaj +1 more source
Journal of Food Science, Volume 87, Issue 12, Page 5442-5454, December 2022., 2022 Abstract Sea buckthorn has strong physiological activities, which might be attributed to its flavonoid compounds. The heat treatment could speed up the transformation of the flavonoids, so it would affect the properties of the flavonoids. To explore the effect of the heat‐treating methods on the sea buckthorn pulp flavonoids, the flavonoid compositions,
Ran Liu +6 more
wiley +1 more source
Applied Sciences, 2020 The objective of this study was to determine the combined usage possibilities of ultraviolet (UV) and ultrasonic (US) processes in the pasteurization of pomegranate juice.
Tareq A. M. Alabdali +3 more
doaj +1 more source
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
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
doaj +1 more source