Titlebook: Effect of Emerging Processing Methods on the Food Quality; Advantages and Chall Shahin Roohinejad,Mohamed Koubaa,Kumar Mallikarjun Book 201

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Cytogenetics of Rye (Secale Spp.)technology requires also that sensorial attributes of the PEF-treated food meet the consumer expectations and acceptance. In this chapter, studies on the impact of PEF on these key issues will be discussed, in both animal- and plant-based foods.

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https://doi.org/10.1007/978-3-642-75510-1useful tool to inactivate bacteria (including spores), viruses, yeast, molds, and parasites. This high effectivity is due to the absorption of this radiation by DNA/RNA and proteins, which provokes a loss of structure and subsequent malfunction.?In this chapter, the impact of ultraviolet processing on food constituents was reviewed.

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Chromosomes During Sexual Reproductionternative electrode arrangements could also be applied. Similar to other volumetric heating methods, the elimination of heating surfaces in contact with foodstuff in ohmic heating helps to reduce thermal degradation and consequently an enhancement in product quality.

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