Emerging food processing technologies and factors impacting their industrial adoption
Innovative food processing technologies have been widely investigated in food processing
research in recent years. These technologies offer key advantages for advancing the …
research in recent years. These technologies offer key advantages for advancing the …
Addressing Current Challenges in OSL Dosimetry Using MgB4O7:Ce,Li: State of the Art, Limitations and Avenues of Research
The objective of this work is to review and assess the potential of Mg B 4 O 7: Ce, Li to fill in
the gaps where the need for a new material for optically stimulated luminescence (OSL) …
the gaps where the need for a new material for optically stimulated luminescence (OSL) …
Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage
Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies,
such as earthquakes, flash floods and the current global Covid-19 lockdown. However …
such as earthquakes, flash floods and the current global Covid-19 lockdown. However …
Food processing by irradiation—–an effective technology for food safety and security
S Gautam, J Tripathi - 2016 - nopr.niscpr.res.in
Radiation processing of food involves controlled application of energy from ionizing
radiations from radioisotopes (Cobalt-60 and Caesium-137), electron beam (≤ 10 MeV) or …
radiations from radioisotopes (Cobalt-60 and Caesium-137), electron beam (≤ 10 MeV) or …
Differential gene expression in irradiated potato tubers contributed to sprout inhibition and quality retention during a commercial scale storage
Current study is the first ever storage cum market trial of radiation processed (28 tons) of
potato conducted in India at a commercial scale. The objective was to affirm the efficacy of …
potato conducted in India at a commercial scale. The objective was to affirm the efficacy of …
A combination process to ensure microbiological safety, extend storage life and reduce anti-nutritional factors in legume sprouts
Sprouts are consumed worldwide as a highly nutritive food. However, the sprouting process
is quite supportive of microbial and pathogenic growth. This makes the sprouts such as …
is quite supportive of microbial and pathogenic growth. This makes the sprouts such as …
Development of shelf stable chiffon cake using gamma irradiation
P Sirisoontaralak, P Suthirak, K Papaka… - LWT, 2017 - Elsevier
Gamma irradiation combined with mild preservative was applied to extend the shelf life of
chiffon cake stored at ambient temperature. Reduction of specific volume, hardness …
chiffon cake stored at ambient temperature. Reduction of specific volume, hardness …
[PDF][PDF] Fruits and vegetables as dietary sources of antimutagens
Mutation is the process leading to heritable changes in the genetic material of an organism
and caused mainly by the external factors, including chemical and physical agents, or can …
and caused mainly by the external factors, including chemical and physical agents, or can …
Processing of sapodilla (Manilkara zapota L.) fruit to a value-added shelf-stable product deploying radiation treatment: an approach to control post-harvest losses
Sapodilla/chikoo is highly nutritious and delicious, climacteric fruit which undergo rapid post-
ripening microbial and physiological spoilage. An ambient shelf-stable product named as …
ripening microbial and physiological spoilage. An ambient shelf-stable product named as …
Mung and Adzuki Bean Sprouts
DS Brar, A Kaur, V Nanda - Advances in Plant Sprouts: Phytochemistry …, 2023 - Springer
In the last few years, a paradigm shift has been observed in the eating habits and food
choices of the population. People are getting more concerned about their diet's health …
choices of the population. People are getting more concerned about their diet's health …