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   Articles with "pasteurisation" as a keyword



Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments

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recommendations! Published in 2018 at "Food and Bioprocess Technology"

DOI: 10.1007/s11947-018-2222-2

Abstract: Traditional processing practices used in the manufacture of ready-to-eat edible crab products include a double-heat treatment involving an initial cooking step followed by washing and packaging and finally, a second heat pasteurisation. The latter, pasteurisation… read more here.

Keywords: ready eat; quality; edible crab; pasteurisation ... See more keywords

Computer simulation modelling, evaluation and optimisation of radio frequency (RF) heating uniformity for peanut pasteurisation process

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recommendations! Published in 2019 at "Biosystems Engineering"

DOI: 10.1016/j.biosystemseng.2019.06.004

Abstract: Non-uniform heating caused by uneven electromagnetic field distribution in a material is a major regulatory barrier for applying radio frequency (RF) heating in critical processes, such as pasteurisation of low moisture agricultural products. An earlier… read more here.

Keywords: radio frequency; frequency heating; pasteurisation; distribution ... See more keywords
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Effect of hurdle technology of gentle pasteurisation and drying process on bioactive proteins, antioxidant activity and microbial quality of cow and buffalo colostrum

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recommendations! Published in 2021 at "International Dairy Journal"

DOI: 10.1016/j.idairyj.2021.105138

Abstract: Abstract The effect of various pasteurisation conditions (30–60 min; 57–63 °C) and drying method (spray- and freeze-drying) on bioactive-proteins (immunoglobulin-G and lactoferrin), antioxidant activity, and microbial quality of cow and buffalo colostrum was investigated. Although increased pasteurisation… read more here.

Keywords: antioxidant activity; bioactive proteins; microbial quality; activity microbial ... See more keywords

Preparation of a sugarcane bagasse-based substrate for second-generation ethanol: Effect of pasteurisation conditions on dephenolisation

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recommendations! Published in 2020 at "Renewable Energy"

DOI: 10.1016/j.renene.2020.05.116

Abstract: Abstract Second-generation ethanol process uses lignocellulose, but a pre-treatment is required to degrade lignin before saccharification. Biological pre-treatment, using phenoloxidases, represents a cheap and eco-friendly option. Mould contamination can be overcome by heat pre-conditioning of… read more here.

Keywords: pasteurisation; generation ethanol; effect; preparation sugarcane ... See more keywords

Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo

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recommendations! Published in 2024 at "Foods"

DOI: 10.3390/foods13020349

Abstract: Salmorejo, a Mediterranean tomato-oil puree, is considered a dietary source of antioxidant vitamins C and E and carotenoids lycopene and β-carotene, the latter endowed with provitamin A activity. However, these antioxidants can be degraded in… read more here.

Keywords: acid tocopherol; pasteurisation; retention; salmorejo ... See more keywords