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Mafalda S. Gonçalves, Liliana G. Fidalgo, Silvia G. Sousa, Rui P. Queirós, Sónia M. Castro, Carlos A. Pinto and Jorge A. Saraiva
The effect of thermal pasteurization (TP, 62.5 °C/30 min?conditions similar to those used in milk banks/hospitals, known as Holder pasteurization) and high-pressure pasteurization (HPP: 400?625 MPa/2.5?30 min) was studied on immunoglobulin (IgG, IgM and ...
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Enrique Pino-Hernández, Marco Alves, Nicole Moreira, Vasco Lima, Carlos A. Pinto and Jorge A. Saraiva
This study aimed to identify equivalent processing conditions using ultrasound (US), pulsed electric fields (PEF), and high-pressure processing (HPP) for shelf-life extension and to ensure the safety and quality of Reineta Parda apple puree (AP) in compa...
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Wei Fan, Hao Cui, Hong Lu, Lanqi Meng and Qiaohua Wang
The sterilization of liquid eggs plays a crucial role in the production of liquid egg products. Traditional pasteurization techniques can easily cause protein denaturation, while non-thermal sterilization techniques are often constrained by processing in...
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Lizbeth Angelica Castañeda-Escobar, María Graciela Hernández-Orduña, Liliana Lara-Capistrán and Verónica Pulido-Herrera
The soils of agricultural crops begin to suffer from arvenses and pathogens that are harmful to new crops after going through several production cycles. The chemical control of these pathogens is carried out through fumigants, which are applied at doses ...
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Filipa Vinagre M. Silva and Evelyn
Vegetative pathogens actively grow in foods, metabolizing and dividing their cells. They have consequently become a focus of concern for the food industry, food regulators and food control agencies. Although much has been done by the food industry and fo...
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George Katsaros and Petros Taoukis
The results of this work quantitatively confirm the significant shelf-life extension, even at potentially deviating cold chain conditions, of high quality meat products, by post packaging high pressure processing, resulting in meat products loss and wast...
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Ammar B. Altemimi, Asaad R. S. Al-Hilphy, Tarek Gamal Abedelmaksoud, Salam A. Aboud, Laxmikant S. Badwaik, Lakshmanan G, Shaba Noore and Anubhav Pratap-Singh
The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared...
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Andrii Zahorulko,Aleksey Zagorulko,Maryna Yancheva,Olena Dromenko,Mariana Sashnova,Kateryna Petrova,Lyudmila Polozhyshnikova,Nina Budnyk
Pág. 70 - 75
The result of improving the pasteurizer is a 6-fold decrease in the specific metal consumption by the device, in comparison with the basic design (26 kg/m2 versus 160 kg/m2). The duration of heating and pasteurization of drinking milk at a temp...
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Vasyl Pasichnyi,Oleksandr Shevchenko,Oleg Khrapachov,Andrii Marynin,Irina Radzievskaya,Yulii? Matsuk,Alina Geredchuk,Mikhail Kuligin
Pág. 46 - 54
Based on the research results, optimization modeling was performed and the shelf life of pasteurized sausage products of the boiled group with the elements of active packaging was substantiated. Re-pasteurization was carried out at the temperature of 85?...
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Lydmila Vinnikova,Olha Synytsia,Halyna Shlapak,Nadiia Azarova,Oleg Glushkov
Pág. 33 - 39
Conditions of post-pasteurization of whole-muscle gourmet meat products have been developed. They make it possible to extend shelf life of the product without change of its organoleptic characteristics.Effect of short-term thermal treatment of the ready-...
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