作者: 令人作嘔 時間: 2025-3-21 22:13 作者: flourish 時間: 2025-3-22 02:45 作者: 為現(xiàn)場 時間: 2025-3-22 07:14
Methods for Screening and Evaluation of Edible Coatings with Essential Oils as an Emerging Fruit Pr affected of a specific disease) and severity (lesion diameter), are detailed. Tips to improve the repeatability of results are shown, and protocols are not limited to fruit, which is mentioned in this chapter.作者: 運(yùn)氣 時間: 2025-3-22 12:14 作者: 協(xié)議 時間: 2025-3-22 13:13
Methods and Protocols in Food Sciencehttp://image.papertrans.cn/e/image/308254.jpg作者: 協(xié)議 時間: 2025-3-22 19:00 作者: EVEN 時間: 2025-3-23 00:14 作者: 并入 時間: 2025-3-23 03:00
https://doi.org/10.1007/978-3-031-51280-3ing food processing technology continues to increase in research laboratories, particularly for sterilization application. This chapter outlines protocols for handling of food samples for cold plasma sterilization and electrical and optical characterization of the plasma. As a use case, all methods 作者: 他很靈活 時間: 2025-3-23 05:47
https://doi.org/10.1007/979-8-8688-0847-0s formation of an array of reactive oxygen and nitrogen species, rendering their quantification difficult. However, several established chemical assays exist for quantification of the long-lived and major reactive species in PAW, such as the nitrate, nitrite, ammonium, and peroxide ions. For rapid a作者: 通情達(dá)理 時間: 2025-3-23 10:27 作者: JUST 時間: 2025-3-23 15:57
https://doi.org/10.1007/979-8-8688-0841-8lemented in the food industry. To ensure hygiene, eggs are treated (washed). Pasteurization is also another treatment option; however, heat treatment affects egg physical properties. An alternative treatment is the use of neutral electrolyzed water as a decontaminating agent, which has already been 作者: 表狀態(tài) 時間: 2025-3-23 18:41
Robert Dautray,Jacques-Louis Lionsresh produce and other agricultural products. Food industries have been using electrolyzed water (EW) as a unique sanitizer for the past two decades which has excellent results to reduce the microbial count. Hurdle technology, e.g., combination of EW with ultrasonication, short-term heat treatment, 作者: Conspiracy 時間: 2025-3-23 22:34
Robert Dautray,Jacques-Louis Lionsure for a long time. However, drying is a time-consuming process, during which the elevated temperature negatively affects the product quality. To improve the functional and physical properties of dried materials as well as shorten the drying time, ultrasound (US) can be used as a treatment before t作者: Obsessed 時間: 2025-3-24 03:59 作者: Matrimony 時間: 2025-3-24 10:00 作者: Radiation 時間: 2025-3-24 13:23
https://doi.org/10.1007/978-3-658-45802-7venteenth century by William Gilbert. Although the technology has been applied in the plastic and textile industries, its application in the food industry has been relatively new. Not all biopolymers are electrospinnable; however, cellulose acetate, chitosan, zein, alginate, gelatin, and soy protein作者: INTER 時間: 2025-3-24 17:49
https://doi.org/10.1007/978-3-658-45804-1mong the materials used to produce edible coatings, chitosan (Chi) is the most commonly used for EO incorporation. This book chapter describes the procedures used for the preparation of Chi and EO dispersions, as well as for in vitro assays to evaluate the effects of these substances against fungi a作者: left-ventricle 時間: 2025-3-24 20:33 作者: 清楚說話 時間: 2025-3-25 01:17
https://doi.org/10.1007/978-3-662-69325-4ese metabolites: Soxhlet, maceration, distillation, etc. Nevertheless, all these extraction methods consume solvent such as hexane or mixtures of hydrocarbons. Over the last 10?years, there has been a growing demand for new extraction techniques with shortened extraction times and reduced organic so作者: outskirts 時間: 2025-3-25 03:34
Alexandra Strohmaier,Inge Arteelating is an emerging heating technology which is considered as an eco-friendly technology. This chapter focused on using IR for drying food and investigating the effect of IR on the drying parameters. In addition, the chapter describes methods of calculation of drying characteristics and mass transf作者: Cursory 時間: 2025-3-25 09:46
Susan R. Wilcox,Jason Cohen,Michael Frakesized vegetable protein (TVP), or meat analogs. This chapter gives overview on extrusion processing, different types of extruders, and its methodology. Part of the chapter focuses on physicochemical changes which occur during the extrusion process and mathematical models. Food extrusion technology is作者: muscle-fibers 時間: 2025-3-25 11:55
https://doi.org/10.1007/978-3-662-70068-6tion, extraction by autovaporization of volatile active molecules, enhancement of drying (thus named swell-drying), and assisted solvent extraction of natural active molecules. In this chapter, we describe the technology, the type of equipment that is marketed, and the way it is being used and monit作者: infarct 時間: 2025-3-25 18:26
978-1-0716-2138-7The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines作者: incision 時間: 2025-3-25 21:17 作者: 不可知論 時間: 2025-3-26 02:22
Methods and Protocols for Pulsed Electric Fields Treatment of Foods,rmeabilization of the cell membrane and (micro)structural modification, which could enhance mass transfer process across the cell membranes leading to release of cell contents from the biological materials and microorganism inactivation. PEF-treated foods are considered superior in nutrient retentio作者: parasite 時間: 2025-3-26 07:45 作者: BACLE 時間: 2025-3-26 08:49 作者: 表兩個 時間: 2025-3-26 12:46
Ozone Processing of Foods: Methods and Procedures Related to Process Parameters,ling option among consumers. The multiprocessing aspects of ozone technology make it effective against various microorganisms in fruits, meat, and vegetables and simultaneously performing water treatment. Ozone generation is carried out using pure oxygen, and it immediately decomposes to oxygen afte作者: Alcove 時間: 2025-3-26 20:28 作者: Encoding 時間: 2025-3-26 22:07
Combination of Electrolyzed Water and Other Measures for Food Decontamination: Methods and Procedurresh produce and other agricultural products. Food industries have been using electrolyzed water (EW) as a unique sanitizer for the past two decades which has excellent results to reduce the microbial count. Hurdle technology, e.g., combination of EW with ultrasonication, short-term heat treatment, 作者: Defense 時間: 2025-3-27 04:39 作者: 留戀 時間: 2025-3-27 06:21 作者: 可能性 時間: 2025-3-27 10:46
Pulsed Light for Grape and Wine Processing,roducts. This technology has also been evaluated as pre-treatment for grapes in order to reduce native microorganisms located in the pruina of grapes. The reduction of microorganism counts would allow the use of culture starters to express the floral and fruity character of the yeast-related metabol作者: myriad 時間: 2025-3-27 15:27
Electrospinning in Food Processing,venteenth century by William Gilbert. Although the technology has been applied in the plastic and textile industries, its application in the food industry has been relatively new. Not all biopolymers are electrospinnable; however, cellulose acetate, chitosan, zein, alginate, gelatin, and soy protein作者: Ganglion 時間: 2025-3-27 21:31
Methods for Screening and Evaluation of Edible Coatings with Essential Oils as an Emerging Fruit Prmong the materials used to produce edible coatings, chitosan (Chi) is the most commonly used for EO incorporation. This book chapter describes the procedures used for the preparation of Chi and EO dispersions, as well as for in vitro assays to evaluate the effects of these substances against fungi a作者: 深淵 時間: 2025-3-28 00:35
Ohmic Heating for Food Processing: Methods and Procedures Related to Process Parameters,t superior to conventional heat treatment. Ohmic heating facilities have been available worldwide and have processed a wide range of foods. Electrical conductivity and electric field strength are among the key factors of heating performance. For solid-liquid food mixtures, the solid and liquid phase作者: onlooker 時間: 2025-3-28 04:29
Microwave Processing: Methods and Procedures Related to Process Parameters,ese metabolites: Soxhlet, maceration, distillation, etc. Nevertheless, all these extraction methods consume solvent such as hexane or mixtures of hydrocarbons. Over the last 10?years, there has been a growing demand for new extraction techniques with shortened extraction times and reduced organic so作者: compel 時間: 2025-3-28 10:03
Infrared Heating Processing: Methods and Procedures Related to Process Parameters,ating is an emerging heating technology which is considered as an eco-friendly technology. This chapter focused on using IR for drying food and investigating the effect of IR on the drying parameters. In addition, the chapter describes methods of calculation of drying characteristics and mass transf作者: Asperity 時間: 2025-3-28 12:52 作者: 大量殺死 時間: 2025-3-28 15:57
Instant Controlled Pressure Drop (DIC) as an Emerging Food Processing Technology,tion, extraction by autovaporization of volatile active molecules, enhancement of drying (thus named swell-drying), and assisted solvent extraction of natural active molecules. In this chapter, we describe the technology, the type of equipment that is marketed, and the way it is being used and monit作者: 甜得發(fā)膩 時間: 2025-3-28 19:51 作者: 行為 時間: 2025-3-28 23:14 作者: 責(zé)問 時間: 2025-3-29 04:29 作者: Organization 時間: 2025-3-29 08:22 作者: 熒光 時間: 2025-3-29 11:34 作者: 血統(tǒng) 時間: 2025-3-29 18:45
Methods and Protocols for Pulsed Electric Fields Treatment of Foods,ility. This article outlines important factors for handling the sample before and after PEF processing and how to safely operate PEF process. Various recommendations for assays to assess the treatment efficiency of PEF processing on solid foods are also discussed.作者: 拱形面包 時間: 2025-3-29 19:59 作者: CBC471 時間: 2025-3-30 03:55
Application of Electrolyzed Water as Disinfecting Agent in Table Egg to Decrease the Incidence of F the improvement of physicochemical and functional properties of food..In this chapter, the procedures for monitoring the effect of washing eggs with neutral electrolyzed water are described. The washing procedure described focuses on laboratory testing; however, large-scale industrial procedures can be adapted for high-throughput performance.作者: 忍受 時間: 2025-3-30 05:36
Combination of Electrolyzed Water and Other Measures for Food Decontamination: Methods and Procedureness and maintained organoleptic qualities. In this chapter, we are going to discuss the production of EW and its combination with ultrasonication, short-term heat treatment, organic acids, and salts to produce a novel sanitizer.作者: gorgeous 時間: 2025-3-30 09:18
Ultrasonic Decontamination and Process Intensification,ntamination and process intensification (mainly brining of meat) is described in details. Various protocols for measuring ultrasonic process-product interactions including estimation of hydrogen peroxide and oxidation products are also discussed. Furthermore, methods evaluating antimicrobial effectiveness are described in detail.作者: Nebulizer 時間: 2025-3-30 13:00
