Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue
Sign Up to like & getrecommendations! Published in 2020 at "Food Control"
DOI: 10.1016/j.foodcont.2020.107369
Abstract: Abstract The effect of thermal sterilization processes on the physicochemical parameters and sensory characteristics of Californian-style black olives, from ‘Hojiblanca’ and ‘Manzanilla Cacerena’ brine solutions, were evaluated. Two-way ANOVA showed that ‘Hojiblanca’ olives had a… read more here.
Keywords: sterilization; electronic tongue; thermal sterilization; sensory characteristics ... See more keywords
Characterization of the Influence of Thermal Sterilization on the Volatiles in Flat Peach Juice
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DOI: 10.1080/00032719.2017.1423323
Abstract: ABSTRACT This study characterized the effect of thermal sterilization on the volatiles in flat peach juice. In three independent trials, juice samples prepared with flat peaches from Shihezi, Xinjiang, China were divided into groups sterilized… read more here.
Keywords: thermal sterilization; volatiles flat; peach juice; sterilization volatiles ... See more keywords
Creating foods for older adults: Emotional responses and liking of microwave-assisted thermal sterilization processed meals.
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DOI: 10.1111/1750-3841.16200
Abstract: The purpose of this study was to examine emotional and liking responses to foods designed for older adults and made using microwave-assisted thermal sterilization technology (MATS). Six chicken pasta meals (three each with and without… read more here.
Keywords: microwave; older adults; microwave assisted; thermal sterilization ... See more keywords