Results 11 to 20 of about 5,238,494 (355)
Kinetic Study of Encapsulated β-Carotene Degradation in Dried Systems: A Review
Foods, 2022 β-Carotene serves as a precursor of vitamin A and provides relevant health benefits. To overcome the low bioavailability of β-carotene from natural sources, technologies have been designed for its encapsulation in micro- and nano-structures followed by ...
Vera Lavelli, Jolanta Sereikaitė
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Scientific Reports, 2020 Heavy metals are environmental pollutants affect the integrity and distribution of living organisms in the ecosystem and also humans across the food chain.
Abeer Abdulkhalek Ghoniem +4 more
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Microorganisms, 2022 There is interest in understanding the relationship between naturally contaminated commodities and the potential for the production of different useful and toxic secondary metabolites (SMs).
Esther Garcia-Cela +5 more
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Frontiers in Microbiology, 2023 Semi-moist pet foods contain moisture levels ranging from 15 to 40%, making them ideal for mold growth and mycotoxin production. To control spoilage, synthetic mold inhibitors such as potassium sorbate have been used, but consumers prefer “natural ...
Samuel Kiprotich +3 more
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Air drying of blueberry fruits: Drying kinetics, mathematical modeling and physical properties [PDF]
Journal on Processing and Energy in Agriculture, 2019 The hot air convective drying of blueberries (Vaccinium corymbosum) in a thin layer was performed using a laboratory-scale dryer. The experiments were carried out at drying air temperatures of 60, 70 and 80 o C, and drying air velocities of 0.5 and 1.5 m/
Pavkov Ivan +6 more
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Constraints on water activity at the Zhurong landing site in Utopia Planitia, Mars
Earth and Planetary Physics, 2023 Mineralogical evidence of water–rock interactions is a strong indicator of the presence of liquid water on ancient Mars. Previous observations have found widely distributed hydrated minerals in the southern highlands, whereas such discoveries have been ...
ChengZheng Yong +4 more
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Gingerbread with Fruit Filling: Preservation Factor Assessment [PDF]
Техника и технология пищевых производств, 2019 The ratio of ‘bound’ and ‘free’ water plays an important role in the studies of staling of various baked confectionery products. Gingerbread with fruit filling is a traditional flour confectionery product with intermediate moisture, which causes transfer
Kondratev N. +4 more
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Foods, 2022 The aim of this study was to investigate the effect of application of pulsed electric field (PEF) and different freezing methods (fast, slow and vacuum freezing) on the drying kinetics as well as selected physical properties of freeze-dried apple.
Dorota Nowak, Ewa Jakubczyk
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Applied Sciences, 2023 This study investigated the impact of storage conditions of the ingredients for yogurt production on the rheological and physicochemical characteristics of the final fermented product.
Konrad Terpiłowski +7 more
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Activity of water in aqueous systems; A frequently neglected property [PDF]
, 2005 In this critical review, the significance of the term ‘activity’ is examined in the context of the properties of aqueous solutions. The dependence of the activity of water(ℓ) at ambient pressure and 298.15 K on solute molality is examined for aqueous ...
Blandamer, Mike J., +3 more
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