Results 61 to 70 of about 54,907 (285)
Food Frontiers, EarlyView.ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi +3 more
wiley +1 more source
Frontiers in Nutrition, 2020 Background: Donor human milk (DHM) bank practices, such as pasteurization and pooling according to postpartum age of milk donations and number of donors included in a pool may impact the resulting concentration of bioactive components of DHM.Aims: We ...
Bridget E. Young +4 more
doaj +1 more source
Foodborne Hazards and Novel Technologies in Ready‐to‐Eat Crustaceans
Food Frontiers, EarlyView.Biological hazards, including Listeria monocytogenes, norovirus, Salmonella, and Vibrio spp., and chemical hazards, including heavy metals, biotoxins, pesticides, pharmaceuticals, and personal care products, are of great concern regarding crustaceans and their consumption.
Dongli Dong +3 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
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
core
Food Frontiers, EarlyView.The figure depicts the role of atmospheric pressure cold plasma in enhancing food safety, quality, and shelf life. It highlights key applications such as microbial inactivation, residue removal, food functionality improvement, and packaging enhancement, while also depicting associated challenges and future prospects in non‐thermal food processing ...
Mohammad Keewan +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
Food Frontiers, EarlyView.ABSTRACT Gastrointestinal diseases remain a significant global health concern, primarily due to the limitations of current pharmacological treatments, which often come with adverse side effects and high recurrence rates. This situation highlights the urgent need for safer and more effective alternatives.
Isabel Sousa Alcântara +7 more
wiley +1 more source