|
|
|
|
|
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 ...
ver más
|
|
|
|
|
|
|
|
|
|
|
Magdalena Stobiecka, Jolanta Król and Aneta Brodziak
The aim of the study was to assess the potential of milk from herbal blend-fed cows to be used for the production of yogurts exhibiting increased antioxidant potential with regard to the duration of refrigerated storage of the products. Bulk milk (contro...
ver más
|
|
|
|
|
|
|
|
|
|
|
Seongmin Park, Suk-Ju Hong, Sungjay Kim, Jiwon Ryu, Seungwoo Roh and Ghiseok Kim
The demand for safe and edible meat has led to the advancement of freeze-storage techniques, but falsely labeled thawed meat remains an issue. Many methods have been proposed for this purpose, but they all destroy the sample and can only be performed in ...
ver más
|
|
|
|
|
|
|
|
|
|
|
Agnieszka Starek-Wójcicka, Agnieszka Sagan, Piotr Terebun, Michal Kwiatkowski, Emilia Osmólska, Marta Krajewska, Elzbieta Grzadka, Narumol Matsuyama, Nobuya Hayashi and Joanna Pawlat
This paper presents the results of an experiment based on using a Glide-arc type plasma reactor operating at atmospheric pressure for the quality of fresh pressed tomato juice, variety Bekas. The impact of after-glow plasma gas (air) on the physicochemic...
ver más
|
|
|
|
|
|
|
|
|
|
|
Alina Madalina Ple?oianu and Violeta Nour
This study investigated the effects of pectin, chitosan, sodium alginate, and carboxymethyl cellulose-based edible coatings, individually and/or in combination with N-acetyl cysteine as an antibrowning agent, on some physical, chemical, and antioxidant p...
ver más
|
|
|
|
|
|
|
|
|
|
|
Anna Augustynska-Prejsnar, Jadwiga Topczewska, Malgorzata Ormian, Aneta Saletnik, Zofia Sokolowicz and Jadwiga Lechowska
The duck meat market is driven by a growing awareness of the health benefits associated with its consumption, the convenience of the products offered, and the expansion of fast-food chains. Increasing the range of duck meat products, especially allowing ...
ver más
|
|
|
|
|
|
|
|
|
|
|
Katarzyna Marciniak-Lukasiak, Patrycja Lesniewska, Dorota Zielinska, Michal Sowinski, Katarzyna Zbikowska, Piotr Lukasiak and Anna Zbikowska
Gluten-free bread is the basis of an elimination diet in the case of many glucose-related diseases. The quality of this bread differs significantly from traditional products; therefore, it is necessary to conduct research aimed at improving the quality o...
ver más
|
|
|
|
|
|
|
|
|
|
|
Nikolaos D. Andritsos, Spiros Paramithiotis, Marios Mataragas and Eleftherios H. Drosinos
Listeria monocytogenes is the bacterial causative agent of listeriosis, a life-threatening disease for humans, mainly transmitted through contaminated food. Human clinical isolates of the pathogen are frequently identified as serotype 4b strains; interes...
ver más
|
|
|
|
|
|
|
|
|
|
|
Ivan Gospic, Ivica Glavan, Igor Poljak and Vedran Mrzljak
The paper discusses the possibility of applying the trigeneration energy concept (cogeneration + absorption cooling) on diesel-powered refrigerated ships, based on systematic analyses of variable energy loads during the estimated life of the ship on a pr...
ver más
|
|
|
|
|
|
|
|
|
|
|
Ur?ka Toma?in, Martin ?krlep, Maja Prevolnik Pov?e, Nina Batorek-Lukac, Danijel Karolyi, Matja? Cervek and Marjeta Candek-Potokar
Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative ...
ver más
|
|
|
|
|
|