Výsledky vyhledávání - "Food Handling methods"

Potential of electric field in liquid foods processing Comment on “Advances in pulsed electric stimuli as a physical method for treating liquid foods” by F. Zare, N. Ghasemi, N. Bansal & H. Hosano Autor Golzio, Muriel, Kolosnjaj-Tabi, Jelena, Rols, Marie-Pierre

“…The evolution of pulsed electric field technology has been driven by pivotal observations and breakthroughs at the intersection of biology and electrical…”
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Potential of CO 2 laser for food processing: Applications and challenges Autor Puértolas, Eduardo, Pérez, Izaskun, Murgui, Xabier

“…Laser food processing has the breath-taking potential to revolutionize the industry in many aspects. Among the different laser configurations, CO laser has…”
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Application of ultrasound technology in processing of ready-to-eat fresh food: A review Autor Chen, Fengying, Zhang, Min, Yang, Chao-hui

“…•Ultrasound can enhance the decontamination effect of chemical disinfectants, and effectively remove the biofilm of bacteria.•Ultrasound-assisted thermal…”
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An Overview of the Retrogradation Properties of Starch in Rice-Based Foods: Influencing Factors, Regulating Approaches and Mechanisms Autor Nie, Mengzi, Zhang, Yue, Li, Jiaxin, Wang, Aixia, Shan, Yimeng, Li, Yang, Wang, Lili, Jeevarathinam, G, Rustagi, Sarvesh, Blecker, Christophe, Wang, Fengzhong, Tong, Li-Tao

“…Rice, which is consumed globally as a dietary staple, is processed into various rice-based foods, accounting for over one-third of the total consumption and…”
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Phenolic acids from vegetables: A review on processing stability and health benefits Autor Rashmi, Havalli Bommegowda, Negi, Pradeep Singh

“…[Display omitted] •Distribution of phenolic acids in vegetables and their health benefits are mapped.•Higher retention of phenolic acids is reported after…”
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Innovation in precision fermentation for food ingredients Autor Augustin, Mary Ann, Hartley, Carol J., Maloney, Gregory, Tyndall, Simone

“…A transformation in our food production system is being enabled by the convergence of advances in genome-based technologies and traditional fermentation…”
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Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review Autor Pandiselvam, R., Aydar, Alev Yüksel, Kutlu, Naciye, Aslam, Raouf, Sahni, Prashant, Mitharwal, Swati, Gavahian, Mohsen, Kumar, Manoj, Raposo, António, Yoo, Sunghoon, Han, Heesup, Kothakota, Anjineyulu

“…•Recent progress in the use of ultrasound (US) pretreatment for food drying is overviewed .•US pretreatment is able to preserve food quality more…”
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Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications Autor Yan, Xudong, McClements, David Julian, Luo, Shunjing, Liu, Chengmei, Ye, Jiangping

“…During home cooking or industrial food processing operations, starch granules usually undergo a process known as gelatinization. The starch gelatinization…”
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A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications Autor Ozkan, Gulay, Franco, Paola, De Marco, Iolanda, Xiao, Jianbo, Capanoglu, Esra

“…•The protection of the bioactive compounds could be improved in the case of using carrier agents.•The technique and wall material have a great impact on the…”
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Anthocyanins: New techniques and challenges in microencapsulation Autor Tarone, Adriana Gadioli, Cazarin, Cinthia Baú Betim, Marostica Junior, Mario Roberto

“…[Display omitted] •Anthocyanins are bioactive compound and they have antioxidant properties.•Anthocyanins are not stable in some environment…”
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Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products Autor Pateiro, Mirian, Gómez, Belén, Munekata, Paulo E. S., Barba, Francisco J., Putnik, Predrag, Kovačević, Danijela Bursać, Lorenzo, José M.

“…The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products…”
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Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications Autor Chen, Lijuan, Ao, Fen, Ge, Xuemei, Shen, Wen

“…In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional…”
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Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products Autor Khadhraoui, B., Ummat, V., Tiwari, B.K., Fabiano-Tixier, A.S., Chemat, F.

“…•Recent advances in ultrasound combined processes are detailed.•Hybrid combination of ultrasound with conventional techniques.•Innovative combinations of…”
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Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics Autor Liang, Rui, Lin, Songyi, Chen, Dong, Sun, Na

“…•Quality characteristics of shrimp samples were closely associated with water status.•Partial-least-square regression model showed better prediction for…”
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3D food printing: Controlling characteristics and improving technological effect during food processing Autor Demei, Kong, Zhang, Min, Phuhongsung, Pattarapon, Mujumdar, Arun S.

“…[Display omitted] •Advantages of 3D food printing are briefly introduced.•Methods of controlling food materials’ characteristics were summarized.•Researches of…”
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Ultrasound technology for food fermentation applications Autor Ojha, K. Shikha, Mason, Timothy J., O’Donnell, Colm P., Kerry, Joseph P., Tiwari, Brijesh K.

“…•High frequency ultrasound for monitoring of fermentation process.•Low frequency ultrasound can enhance fermentation rates.•Ultrasound can accelerate microbial…”
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Cold plasma: An emerging pretreatment technology for the drying of jujube slices Autor Bao, Tao, Hao, Xin, Shishir, Mohammad Rezaul Islam, Karim, Naymul, Chen, Wei

“…•Jujube slices were subjected to cold plasma pretreatment (CPP) before drying.•CPP changed the surface topography of jujube slices by etching larger…”
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Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi Autor Wang, Bo, Du, Xin, Kong, Baohua, Liu, Qian, Li, Fangfei, Pan, Nan, Xia, Xiufang, Zhang, Dongjie

“…•Effect of three new thawing methods on gel property of protein was analyzed.•Change in MP gel surface morphology was observed by atomic force…”
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Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification Autor Kang, Da-cheng, Gao, Xue-qin, Ge, Qing-feng, Zhou, Guang-hong, Zhang, Wan-gang

“…•Ultrasound (PUS) could increase the WHC and tenderness of beef during curing.•LF-NMR analysis showed that PUS could induce the higher P21 values of…”
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Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review Autor Pérez, Bianca, Nykvist, Hanna, Brøgger, Anja F., Larsen, Maria Barmar, Falkeborg, Mia Fiilsøe

“…•Rheological properties and 3D-printer parameters can determine food printability.•Every food matrix needs to be optimized prior to being used for…”
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