Results 81 to 90 of about 52,519 (316)
Beverages, 2020 Rose apple fruits (Syzygium agueum Alston cv. Taaptimjan) were used to produce cider to overcome their limitation of short shelf life. Following fermentation, alternative pasteurization conditions at 63 °C for 15 s and at 71 °C for 6 s were compared. The
Chukwan Techakanon, C. Sirimuangmoon
semanticscholar +1 more source
Food Biomacromolecules, EarlyView.Salt‐containing whey protein‐chitosan coacervates enabled stable emulsions with controlled sodium distribution, thereby enhancing perceived saltiness in low‐salt mayonnaise. Improved microstructure, rheology, and stability promoted sodium release during oral processing, offering an effective strategy for sodium reduction without compromising sensory ...
Mingfeng Wu +4 more
wiley +1 more source
CyTA - Journal of Food, 2018 The effects of unit operations on the quality of not from concentrate (NFC) apple juice were investigated in this study. After the main processing steps (juicing, pre-pasteurization, homogenization and pasteurization), juice samples were collected and ...
You Tian +5 more
doaj +1 more source
Heat pump utilization in milk pasteurization
, 1994 A heat pump system based on the liquid-to-liquid principle was designed in order both to heat to the pasteurization temperature (at 69-degrees-C) and cool to the inoculation temperature (at 32-degrees-C).
ÇOMAKLI, Ömer +4 more
core +1 more source
Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar
Future Postharvest and Food, EarlyView.Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei +6 more
wiley +1 more source
Journal of Advanced Pharmaceutical Technology & Research, 2014 Irradiation and use of preservatives are routine procedures to control bio-burden in solid herbal dosage forms. Use of steam or pasteurization is even though reported in the literature, not many studies are available with respect to its application in ...
Hulikal Basavarajaiah Pushpalatha +3 more
doaj +1 more source
Supercritical Fluid Pasteurization and Food Safety
, 2018 Processes based on supercritical fluids, especially carbon dioxide, have been extensively investigated for their utility in pasteurizing milk, fruit and vegetable juices, raw vegetables, meat, and fish.
Michael A. Matthews +2 more
core +1 more source
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
Journal of Parenteral and Enteral Nutrition, EarlyView.Abstract Clinicians face a paucity of evidence‐based recommendations for provision of enteral nutrition in infants born <750 g or <25 weeks’ gestation, termed “nano‐preterm.” Current enteral nutrition recommendations for extremely low birth weight infants may not be broadly applicable to nano‐preterm infants due to physiological and developmental ...
Mar Romero‐Lopez +4 more
wiley +1 more source