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Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation
juice vegetable sauerkraut bioactive substances microbiological evaluations
2014/7/10
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available pr...
Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips
Pre-drying, Blanching Citric Acid
2016/6/2
Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. ...
The Yield Improvement of Resistant Starches from Africa Locust (Parkia biglobosa): The Influence of Heat-moisture, Autoclaving-cooling and Cross-linking Treatments
Resistant Starches Africa Locust
2016/6/1
Native paprika starch was treated by heat-moisture treatment (HMT), autoclaving-cooling (Aut-cd) with and without anhydride acetic acid/adipic acid (Aut-acid) and sodium trimetaphosphate/sodium (STMP/...
Inactivation Behavior of Heat-Resistant Bacterial Spores by Thermal Treatments Combined with High Hydrostatic Pressure
Bacillus subtilis Bacillus coagulans Bacillus stearothermophilus
2009/7/8
The inactivation behavior of four kinds of bacterial spores by thermal treatments combined with high hydrostatic pressure (HHP) were investigated in a temperature range of 35-120°C and in a pressure r...
Properties of Plasticized-Zein Film as Affected by Plasticizer Treatments
zein biodegradable film mechanical properties
2009/6/18
Corn-zein is a protein polymer promising as a biodegradable food packaging film to overcome environmental pollution caused by the use of non-degradable petroleum-derived plastics. However, the brittle...
Hot-Water Treatments for Disinfecting Alfalfa Seeds Inoculated with Escherichia coli ATCC 25922
disinfection alfalfa seeds sprouting
2009/6/17
Several pasteurization procedures for alfalfa (Medicago sativa) seeds were investigated to completely disinfect inoculated Escherichia coli (Migula) Castellani and Chalmers ATCC(25922). Hot-water trea...
Effects of Preheated Treatments on Physicochemical Properties of Resistant Starch Type III from Pullulanase Hydrolysis of High Amylose Rice Starch
Resistant Starch Type High Amylose Rice Starch
2016/5/31
In this study, the effects of preheated treatments on physicochemical properties of resistant starch type III formation by pullulanase hydrolysis of High Amylose Rice Starch (HARS) were investigated. ...
Evaluation of Treatments to Reduce Hardness of Agave americana Core
Agave americana inulin hardness colour
2009/3/9
Agave americana contains inulin as storage carbohydrate. Therefore, agave is interesting to be used for the extraction of inulin by pressing. The yield of the process is low due to the high hardness o...
Effects of 1-Methylcyclopropene Treatments on Ripening and Quality of Harvested Sapodilla Fruit
1-methylcyclopropene sapodilla fruit ripening
2009/3/9
Sapodilla fruits were exposed to the ethylene action inhibitor 1-methylcyclopropene (1-MCP) at 0, 40 or 80 nL/L for 24 h at 20 °C. Fruits were then stored at 20 °C and 85-95 % relative humidity and la...
Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela
Malvazija istarska wines cryomaceration varietal aroma
2009/2/25
During a two-year study, the effect of different grape mash maceration treatments (skin contact at 20 °C for 10, 20 and 30 h) and cryomaceration (skin contact at 7 °C for 10, 20 and 30 h) on the conce...