Influence of pH and composition on nonenzymatic browning of shelf-stable orange juice during storage.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b07630
Abstract: Nonenzymatic browning during storage of pasteurized shelf-stable orange juice causes a major color deterioration which negatively affects consumer acceptance of the juice. This study, for the first time, investigated on a kinetic basis the effect… read more here.
Keywords: storage; shelf stable; nonenzymatic browning; orange juice ... See more keywords
A Versatile and Shelf-Stable Dielectric Coupling Medium for Microwave Imaging
Sign Up to like & getrecommendations! Published in 2022 at "IEEE Transactions on Biomedical Engineering"
DOI: 10.1109/tbme.2022.3153003
Abstract: Objective: To develop a new class of emulsions using a protein-based emulsifier as the coupling fluid for microwave imaging systems. Methods: In this paper, we provide a theoretical basis for engineering shelf-stable dielectric fluids, a… read more here.
Keywords: stable dielectric; microwave imaging; tex math; imaging systems ... See more keywords
Invited review: Shelf-stable dairy protein beverages-Scientific and technological aspects.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2022-22208
Abstract: Consumer focus on health and wellness is driving the growth in high-protein dairy beverages. The review discusses shelf-stable ready-to-drink beverages that are primarily dominated by sports nutrition and the "better for you" beverage categories. Both… read more here.
Keywords: protein ingredients; dairy; dairy protein; shelf stable ... See more keywords