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Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice
(Elsevier B.V., 2007-01-01)
Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization ...
Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice
(Elsevier B.V., 2007-01-01)
Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization ...
Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice
(Kluwer Academic Publishers, 2015)
Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
(Springer, 2019-02-21)
Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, ...
Using Computational Fluid-Dynamics (CFD) for the evaluation of beer pasteurization: effect of orientation of cans
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2010)
Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes
(ELSEVIER SCIENCE BVAMSTERDAM, 2012)
The assessment of the thermal process impact in terms of food safety and quality is of great importance for process evaluation and design. This can be accomplished from the analysis of the residence time and temperature ...
Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
(Springer, 2019-02)
Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, ...
Evaluation of Methodologies for Mathematical Modeling of Packaged Conductive Foods Heat Process
(Berkeley Electronic PressBerkeleyEUA, 2009)
Continuous pasteurization of egg yolk: Thermophysical properties and process simulation
(Blackwell Publishing, 2005-04-01)
This article presents empirical correlations to predict the density, specific heat, thermal conductivity and rheological power-law parameters of liquid egg yolk over a temperature range compatible with its industrial thermal ...