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Pork Freezing and Quality Improvement: The Effect of Immersion Freezing Assisted By Magnetic Field
Springer Science and Business Media LLC - - 2024
Sunlong Gan, Min Zhang, Qiyong Jiang
The Use of Microwave and Pulsed Electric Field as a Pretreatment Step in Ultrasonic Extraction of Polyphenols from Defatted Hemp Seed Cake (Cannabis sativa) Using Response Surface Methodology
Springer Science and Business Media LLC - Tập 7 - Trang 3064-3076 - 2014
Sue-Siang Teh, Brian E. Niven, Alaa El-Din A. Bekhit, Alan Carne, Edward John Birch
The use of microwave and pulsed electric field (PEF) processing to optimize polyphenol extraction from defatted hemp seed cake in mixed solvent of methanol, acetone and water (MAW, 7:7:6 v/v/v) was investigated using the Box-Behnken response surface method. A variables combination for microwave processing of time, microwave power and liquid to solid (L:S) ratio and for PEF (ethanol concentration, ...... hiện toàn bộ
Effect of Ultrasonic Combined with Vacuum Far-infrared on the Drying Characteristics and Physicochemical Quality of Angelica sinensis
Springer Science and Business Media LLC - Tập 16 - Trang 2455-2470 - 2023
Zepeng Zang, Qian Zhang, Xiaopeng Huang, Chunhui Jiang, Cuncai He, Fangxin Wan
To improve the drying rate and energy efficiency of Angelica sinensis, and maximally maintain quality after harvest, this study investigated the effects of temperature, ultrasonic power and ultrasonic frequency on the water migration, physicochemical quality and microstructure of Angelica sinensis by ultrasonic-assisted vacuum far-infrared drying. The results showed that compared with the samples ...... hiện toàn bộ
Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch–Based Electrospun Nanofilms
Springer Science and Business Media LLC - Tập 13 - Trang 838-850 - 2020
Eylul Uygun, Eda Yildiz, Gulum Sumnu, Serpil Sahin
The aim of this study was to determine the effects of microwave pretreatment on physicochemical characteristics of carob flour and rice starch–based nanofibers produced by electrospinning. The effects of microwave heating on production of nanofibers by electrospinning have not been studied before. Another aim of the study was to fabricate and characterize nanofibers by using different carob flour ...... hiện toàn bộ
Combinatory Effect of Thermal Treatment and Blending on the Quality of Pomegranate Juices
Springer Science and Business Media LLC - Tập 6 - Trang 3186-3199 - 2012
Pedro Mena, Nuria Martí, Domingo Saura, Manuel Valero, Cristina García-Viguera
In the food industry, browning and colour alteration are usually the main problems to solve in red juices. In an attempt to ease complications due to pomegranate juice processing, the combination of thermal treatment, storage at selected temperature and blending of juices was assessed as a novel and combined solution. A pure monovarietal juice, a combination of two widely distinct varietal juices ...... hiện toàn bộ
Role of Whey Components in the Kinetics and Thermodynamics of β-Lactoglobulin Unfolding and Aggregation
Springer Science and Business Media LLC - Tập 9 Số 8 - Trang 1367-1379 - 2016
Jérémy Petit, Anne Moreau, Gilles Ronse, Pascal Debreyne, Laurent Bouvier, Pascal Blanpain-Avet, Romain Jeantet, Guillaume Delaplace
Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)
Springer Science and Business Media LLC - - 2015
Sajad Shokri, Ali Ehsani, Mohammad Sedigh Jasour
Chlorophyll Fluorescence Imaging for Monitoring the Effects of Minimal Processing and Warm Water Treatments on Physiological Properties and Quality Attributes of Fresh-Cut Salads
Springer Science and Business Media LLC - - 2016
Florian Hägele, S. K. Baur, Alexander Menegat, Roland Gerhards, Reinhold Carle, Ralf M. Schweiggert
Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications
Springer Science and Business Media LLC - Tập 13 - Trang 288-299 - 2019
Juan M. Montes de Oca-Ávalos, Virginia Borroni, Cristián Huck-Iriart, Alba S. Navarro, Roberto J. Candal, María L. Herrera
Legislation and concerns about health effects of trans and saturated fatty acids have led to elimination or reduction of them in foods formulation. One of the alternatives for structuring food with healthy ingredients is using food-grade biopolymers such as proteins or polysaccharides to formulate hydrogels. The aim of the present work was to study the relationship among formulation, gelation kine...... hiện toàn bộ
Zein/Pectin Nanoparticle-Stabilized Sesame Oil Pickering Emulsions: Sustainable Bioactive Carriers and Healthy Alternatives to Sesame Paste
Springer Science and Business Media LLC - Tập 12 - Trang 1982-1992 - 2019
Yang Jiang, Feng Li, Dapeng Li, Dongxiao Sun-Waterhouse, Qingrong Huang
In this study, a kind of Pickering emulsion with a desirable interface architecture and sesame paste flavor was prepared using zein, apple pectin (AP), and sesame oil. Zein-AP composite nanoparticles (ZAPs) were first assembled via an anti-solvent procedure and electrostatic adsorption for stabilizing sesame-oil-in-water Pickering emulsions (ZASPEs). ZASPEs (volume fraction of oil φ = 0.7) exhibit...... hiện toàn bộ
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