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Now showing items 11-20 of 24
Effects of fat reduction on the stability, microstructure, rheological and Color characteristics of white-brined cheese emulsion with different emulsifying salt amounts
(Korean Soc Food Science Animal Resources, 2018-10)
Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects ...
Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice
(Czech Academy Agricultural Sciences, 2018)
Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical ...
Changes in quality characteristics of strawberry juice after equivalent high pressure, ultrasound, and pulsed electric fields processes
(Springer, 2020)
Understanding the efficacy of viable emerging technologies in preserving overall quality attributes and antioxidant characteristics of fruit juices is of great interest. This study aimed to evaluate the effect of high ...
Microbial safety and shelf life of UV-C treated freshly squeezed white grape juice
(Wiley, 2015-08-01)
The effects of UV-C irradiation on the inactivation of Escherichia coli K-12 (ATCC 25253), a surrogate of E. coli O157:H7, and on the shelf life of freshly squeezed turbid white grape juice (FSWGJ) were investigated. FSWGJ ...
Process neural network method: Case study I: Discrimination of sweet red peppers prepared by different methods
(Springer, 2011)
This study utilized a feed-forward neural network model along with computer vision techniques to discriminate sweet red pepper products prepared by different methods such as freezing and pureeing. The differences among the ...
Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice
(Elsevier, 2017-11)
In this study, the effects of Ultraviolet light-emitting diodes (UV-LEDs) on the inactivation of E. coli K12 (ATCC 25253), an indicator organism of E. coli O157:H7, and polyphneoloxidase (PPO) in cloudy apple juice (CAJ) ...
Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon-melon juice blend: Multivariate statistical approach
(Elsevier, 2015-05)
Heat treatment and UV-C irradiation of lemon and melon juice (LMJ) blends were comparatively evaluated by examining their impact on E. coli K12 (ATCC 25253) and their physicochemical properties, i.e., total soluble solids ...
Discrimination of bio-crystallogram images using neural networks
(Springer, 2014-04)
This study utilized a unique neural network model for texture image analysis to differentiate the crystallograms from pairs of fresh red pepper fruits from conventional and organic farms. The differences in visually analyzed ...
Processing of clear and turbid grape juice by a continuous flow UV system
(Elsevier, 2016-02)
The inactivation of inoculated (S. cerevisiae) and spoilage microorganisms, i.e. yeasts and lactic acid bacteria (LAB), in clear and turbid grape juice was investigated using a pilot scale UV system. The biodosimetry method ...
UV-C irradiation of freshly squeezed grape juice and modeling inactivation kinetics
(Wiley-Blackwell, 2014-08)
UV inactivation kinetics of freshly squeezed turbid white grape juice (FSTGJ) treated with an annular flow UV reactor by applying UV dosages ranging from 0 to 116.7J/mL, at three different flow rates (0.90, 1.75 and ...
