Applications of Ultrasound in the Food Industry Ultrasound is a safe and sustainable technology that can be used to produce food products of higher quality than those obtained using traditional procedures. Here you can learn…
Better cauliflower using high pressure and microwaves … method), and ascorbic acid (HPLC) were analysed before and after … In terms of health, ascorbic acid in the form of vitamin C is important … ascorbic acid…
Can UV light reduce pathogen bacteria in meat products? … … Can UV light reduce pathogen bacteria in meat products? …
Climate perspective using plasma-activated water on baby-leaf spinach … strategy that is used get rid of dirt, bacteria and pesticide residues. As an … water to further reduce bacteria and bacterial growth. This may … water has a…
Climate perspective using plasma-activated water on baby-leaf spinach … strategy that is used get rid of dirt, bacteria and pesticide residues. As an … water to further reduce bacteria and bacterial growth. This may … water has…
CO2 treatment of egg mass … safe products with high inactivation of bacteria. Processing at such high …
Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation Cebrián, G., Mañas, P. and Condón, S. År: 2016
Effect of ultrasound (US) on protein gel systems as affected by thermal and high-pressure processing as pre-treatment … and gel properties of the resulting acid milk gel. Main conclusions The … MPa and US treatment. US effect on acid milk gel US made the milk gel weaker ……
Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan Sone, Izumi; Hosoi, Moe; Geonzon, Lester C.; Jung, Hwabin; Descallar, Faith Bernadette; Bingjie, Hue; Matsukawaab, Shingo År: 2022
High pressure processing … shelf life and inactivate a variety of bacteria and other microorganisms. … High …
High pressure processing in the food industry … inactivate both spoilage and pathogenic bacteria (but not spores or enzymes) in … prebiotic products containing healthy lactic acid bacteria…
How different microorganisms are affected by high pressure … to preserve pH inside the cells. Bacteria The high pressure kills microbes … damage in the cells. How well the bacteria tolerate HPP varies, both between…
How high pressure affects food safety and shelf life … reduction in the relevant pathogenic bacteria in products such as fruit … both pathogenic and degrading bacteria, are affected differently by high … objective…
Measurement of in vitro protein digestibility The digestibility of proteins is essential for their role in nutrition.
