Impact of non-thermal technologies on the quality of nuts: A review
P Sánchez-Bravo, L Noguera-Artiaga… - Foods, 2022 - mdpi.com
Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture,
ease of consumption, and their functional properties. In addition, consumers increasingly …
ease of consumption, and their functional properties. In addition, consumers increasingly …
[HTML][HTML] Irradiation and consumers acceptance
ME Castell-Perez, RG Moreira - Innovative food processing …, 2021 - ncbi.nlm.nih.gov
Abstract Treatment of foods with irradiation is an effective means to prevent food-borne
diseases which cause massive disruptions to the health and economic systems of societies …
diseases which cause massive disruptions to the health and economic systems of societies …
Application of Cold Plasma Technology on the Postharvest Preservation of In-Packaged Fresh Fruit and Vegetables: Recent Challenges and Development
M Nikzadfar, A Kazemi, R Abooei… - Food and Bioprocess …, 2024 - Springer
Cold plasma, an emerging and versatile non-thermal technology, has gained substantial
attention, particularly in the domain of surface modification, specifically within the context of …
attention, particularly in the domain of surface modification, specifically within the context of …
Variasi kondisi pasteurisasi pada pembuatan susu kedelai terhadap mutu susu kedelai
ZF Ramadhani - 2023 - etheses.uin-malang.ac.id
5. Oky Bagas Prasetyo, M. PdI selaku Dosen Pembimbing Agama atas bimbingan dan
masukan selama penyusunan skripsi. 6. Segenap dosen dan staff Program Studi Kimia …
masukan selama penyusunan skripsi. 6. Segenap dosen dan staff Program Studi Kimia …
Probiyotiklerin Ötesinde Fonksiyonel Bileşen Konseptleri: Postbiyotikler ve Paraprobiyotikler
B Tatar, Hİ Öztürk - … Journal of Agriculture-Food Science and …, 2022 - agrifoodscience.com
A great number of beneficial and harmful microorganisms colonize the human
gastrointestinal ecosystem. Of these, beneficial gut bacteria have numerous and significant …
gastrointestinal ecosystem. Of these, beneficial gut bacteria have numerous and significant …
Shelf-Life Prediction of Shallot Powder Using Accelerated Shelf-Life Testing (ASLT) Method by the Arrhenius Equation Approach
NA Permatasari, I Hardiyanti, A Suryani… - … : Jurnal Teknologi dan …, 2022 - industria.ub.ac.id
Proses penyimpanan dapat menyebabkan penurunan mutu bawang merah bubuk.
Penelitian ini bertujuan untuk menduga umur simpan produk bawang merah bubuk pada …
Penelitian ini bertujuan untuk menduga umur simpan produk bawang merah bubuk pada …
[HTML][HTML] Functional, nutritional, and technological potential of quinoa through lactic acid fermentation: a review
RM Benavides Guevara… - Ingeniería y …, 2023 - scielo.org.co
Quinoa is an ancestral Andean grain of great importance due to its nutritional potential,
cultivated in the Andean region for many years. Lactic acid fermentation may be a cost …
cultivated in the Andean region for many years. Lactic acid fermentation may be a cost …
[PDF][PDF] The Concepts of Functional Component Beyond Probiotics: Postbiotics and Paraprobiotics
B Tatar, Hİ Öztürk - Turkish Journal of Agriculture-Food Science and …, 2022 - academia.edu
A great number of beneficial and harmful microorganisms colonize the human
gastrointestinal ecosystem. Of these, beneficial gut bacteria have numerous and significant …
gastrointestinal ecosystem. Of these, beneficial gut bacteria have numerous and significant …
Enhancing Nutritional and Organoleptic Properties of Jerusalem Artichoke Tuber through Probiotic Fermentation
KR Bayazitov, MS Ivanov, RK Gelazov, S Barua… - 2024 - researchsquare.com
Fermented plant-based products are rapidly gaining popularity worldwide. Factors
influencing the consumers' choice of such products include not only a desire to improve their …
influencing the consumers' choice of such products include not only a desire to improve their …
Antimicrobianos naturales presentes en colorantes alimentarios
T Guardiola San Román - 2020 - riunet.upv.es
[ES] Una de las mayores preocupaciones de la industria alimentaria son las enfermedades
causadas por microorganismos patógenos presentes en los alimentos. Para evitar esto se …
causadas por microorganismos patógenos presentes en los alimentos. Para evitar esto se …