Cargando…

Application of Novel Thermal Technology in Foods Processing

Detalles Bibliográficos
Autores principales:	Leong, Sze Ying, Oey, Indrawati
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750282/ https://www.ncbi.nlm.nih.gov/pubmed/35010251 http://dx.doi.org/10.3390/foods11010125

Ejemplares similares

Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)
por: Alpos, Marbie, et al.
Publicado: (2021)

Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models
por: Xu, Zihan, et al.
Publicado: (2020)

Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans
por: Khrisanapant, Prit, et al.
Publicado: (2021)

Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris)
por: Khrisanapant, Prit, et al.
Publicado: (2022)

Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing
por: Conde, Ladie Anne, et al.
Publicado: (2022)

Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing
por: Abduh, Setya B.M., et al.
Publicado: (2019)

Electropriming of wheatgrass seeds using pulsed electric fields enhances antioxidant metabolism and the bioprotective capacity of wheatgrass shoots
por: Leong, Sze Ying, et al.
Publicado: (2016)

A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds
por: Khrisanapant, Prit, et al.
Publicado: (2019)

Textural Effects on Perceived Satiation and Ad Libitum Intake of Potato Chips in Males and Females
por: Cahayadi, Jimmy, et al.
Publicado: (2020)

A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization
por: Kebede, Biniam, et al.
Publicado: (2018)

Editorial Overview on Emerging Thermal Food Processing Technologies
por: Gavahian, Mohsen, et al.
Publicado: (2022)

Application of Emerging Non-Thermal Processing Technologies: Impact on Characteristics, Efficacy, and Safety of Foods
por: Roig-Sagués, Artur X., et al.
Publicado: (2023)

Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking
por: Alpos, Marbie, et al.
Publicado: (2021)

Emerging Non-Thermal Food Processing Technologies: Editorial Overview
por: Farahnaky, Asgar, et al.
Publicado: (2022)

Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field
por: Gholamibozanjani, Gohar, et al.
Publicado: (2021)

Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs
por: Tantamacharik, Thirawat, et al.
Publicado: (2019)

Thermal technologies in food processing /
Publicado: (2001)

Effect of Pulsed Electric Fields on the Flavour Profile of Red-Fleshed Sweet Cherries (Prunus avium var. Stella)
por: Sotelo, Kristine Ann Gualberto, et al.
Publicado: (2015)

Testing Links of Food-Related Olfactory Perception to Peripheral Ghrelin and Leptin Concentrations
por: Ginieis, Rachel, et al.
Publicado: (2022)

Non-thermal Technologies for Food Processing
por: Jadhav, Harsh Bhaskar, et al.
Publicado: (2021)

Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar
por: Abduh, Setya Budi Muhammad, et al.
Publicado: (2021)

Application of Analytical Chemistry to Foods and Food Technology
por: Naviglio, Daniele, et al.
Publicado: (2020)

Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes
por: Arcena, Mylene Ross, et al.
Publicado: (2020)

Application of Immunoassay Technology in Food Inspection
por: Li, Peipei, et al.
Publicado: (2023)

Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology
por: Sun, Xun, et al.
Publicado: (2022)

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts
por: Ma, Qianli, et al.
Publicado: (2020)

Advances in the Application of Cold Plasma Technology in Foods
por: Sainz-García, Elisa, et al.
Publicado: (2023)

Recent Developments in the Applications of Fingerprinting Technology in the Food Field
por: Câmara, José S., et al.
Publicado: (2022)

Application of Innovative Technologies for Improved Food Quality and Safety
por: Kourkoutas, Yiannis, et al.
Publicado: (2016)

Application of Spectrometric Technologies in the Monitoring and Control of Foods and Beverages
por: Boqué, Ricard, et al.
Publicado: (2021)

Novel Processing Technology of Dairy Products
por: Moschopoulou, Ekaterini
Publicado: (2021)

Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies
por: Pexara, Andreana, et al.
Publicado: (2020)

The Effect of Novel Packaging Technology on Food Safety and Quality
por: Paolucci, Marina, et al.
Publicado: (2021)

New Technologies in Cereal Processing and Their Impact on the Physical Properties of Cereal Foods
por: Li, Min, et al.
Publicado: (2023)

Applications of Radio Frequency Heating in Food Processing
por: Wang, Shaojin, et al.
Publicado: (2023)

Thermal Study of Polyols for the Technological Application as Plasticizers in Food Industry
por: Toxqui-Terán, Alberto, et al.
Publicado: (2018)

Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket
por: Chian, Feng Ming, et al.
Publicado: (2021)

Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams
por: How, Muhammad Syahmeer, et al.
Publicado: (2023)

Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts
por: Kantono, Kevin, et al.
Publicado: (2020)

Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat
por: Kantono, Kevin, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_milr5balh8ss7o7dm7t8q3fc30