Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue
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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
Effects and thermodynamics of copigments on anthocyanins in strawberry juice under different thermal sterilization conditions
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DOI: 10.1080/19476337.2025.2544934
Abstract: ABSTRACT As a product with high economic value and commodity value, strawberry juice is easy to fade during processing and storage. To mitigate color degradation in strawberry juice, citric acid, and tannic acid were evaluated… read more here.
Keywords: strawberry juice; thermodynamics; thermal sterilization; tannic acid ... 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
Effects of Thermal Sterilization Conditions on Flavor and Lipid Oxidation of Sauced Duck Necks
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DOI: 10.3390/foods14173136
Abstract: This study aimed to investigate the effect of thermal sterilization on the volatile flavor of sauced duck necks. The study revealed that thermal sterilization significantly reduced the content of unsaturated fatty acids (e.g., oleic acid… read more here.
Keywords: thermal sterilization; sauced duck; duck necks; acid ... See more keywords