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Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
(Universiti Putra Malaysia. Faculty of Food Science and Technology, 2018)
The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation
process for grapefruit juice on microbial inactivation, the organic acids and individual
flavonoids, as well as the quality ...
Effect of ultrasound and storage time on quality attributes of strawberry juice
(Wiley Blackwell Publishing, Inc, 2017-10)
The aim of this study was to evaluate changes in quality attributes of non-clarified strawberry juice during storage at 5 °C after ultrasonication at 40 kHz for 10 and 30 min in comparison with thermally treated juice at ...
Synthesis of oxygenated compounds from methane, carbon dioxide and liquid water using non-thermal plasma
(International Journal Of Engineering And Applied SciencesNueva Delhi , India, 2018-02)
Oxygenated compounds were obtained from
methane and carbon dioxide using the unconventional activation
by dielectric barrier discharge plasma. The process was
performed using a multiphase feed composed of methane, ...
Synthesis of oxygenated compounds from methane, carbon dioxide and liquid water using non-thermal plasma
(International Journal Of Engineering And Applied SciencesNueva Delhi , India, 2018-02)
Oxygenated compounds were obtained from
methane and carbon dioxide using the unconventional activation
by dielectric barrier discharge plasma. The process was
performed using a multiphase feed composed of methane, ...
Whey-grape juice drink processed by supercritical carbon dioxide technology: physicochemical characteristics, bioactive compounds and volatile profile
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG, 2018-01-15)
Light-based non-thermal therapy
(Sociedade Brasileira de Bioqu??mica e Biologia Molecular (SBBq), 2022)
Changes in commercial glucose oxidase activity by high pressure homogenization
(Elsevier Sci LtdOxfordInglaterra, 2012)
High hydrostatic pressure blanching of baby spinach (Spinacia oleracea L.)
(Elsevier Science, 2016-11)
Given the high susceptibility of baby spinach leaves to thermal processing, the use of high hydrostatic pressure (HHP) is explored as a non-thermal blanching method. The effects of HHP were compared with thermal blanching ...
Combined Use of Ultrasound and Vanillin to Improve Quality Parameters and Safety of Strawberry Juice Enriched with Prebiotic Fibers
(Springer, 2017-08)
In this work, a previously optimized preservation treatment (vanillin = 1.25 mg/mL; ultrasound = 7.5 min, 40 kHz, 180 W) was applied to strawberry juice enriched with inulin and oligofructose. The evolution of microbial, ...