The application of principal component and hierarchical cluster analysis as a mathematical tool to select hurdle technologies (physical and chemical) to inhibit polyphenol oxidase (PPO) activity and color stability of ...

Nowadays, it is a well-known fact that ultrasound applied alone, at room temperature and atmospheric pressure, is not very effective for inactivating microorganisms. The combination of this contemporary technology with ...

The growing consumer demand for safe foods with improved quality has stimulated interest in alternative technologies for preservation. Among these technologies, pulsed light (PL) is a rapid, low-energy technique which ...

The effect of glucose and xylitol on the quality of a pumpkin puree preserved by the hurdle technology was studied. It was demonstrated that the addition of glucose or xylitol to depress water activity (Aw) to 0.98 was ...

Charqui meat is a tropical intermediate meat product formulated using hurdle technology, a concept described by Leistner (1,2). Salt, sodium nitrite, dehydration, and packaging are hurdles sequentially applied to inhibit ...

Response surface methodology was used to determine the optimum processing conditions that yielded maximum vitamin C content, minimum discoloration and minimum polyphenoloxidase activity after 4 days of refrigerated storage ...