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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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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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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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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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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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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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I. Escriche, M. Visquert, J.M. Carot, E. Domenech, and P. Fito
Pág. 29 - 35
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