Effects of Plasma-Activated Water and Blanching on Microbial and Physicochemical Properties of Tiger Nuts
Sign Up to like & getrecommendations! Published in 2019 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-019-02323-w
Abstract: This study evaluated the effect of plasma-activated water (PAW) treatment and blanching on the microbial and quality attributes of tiger nuts. In this study, 15 min of single PAW-10 washing and blanching at 60 °C… read more here.
Keywords: blanching microbial; tiger nuts; activated water; plasma activated ... See more keywords
Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products
Sign Up to like & getrecommendations! Published in 2018 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2017.11.016
Abstract: Abstract Consumer's growing demand for consumption of “Horchata de chufa”, a Spanish beverage produced from tiger nut tubers, has led to large-scale production of tiger nuts, and its subsequent processing for the food industry. Recent… read more here.
Keywords: tiger nuts; tiger; extraction; tiger nut ... See more keywords