Colour measurement and analysis in fresh and processed foods: A review
Colour is an important quality attribute in the food and bioprocess industries, and it
influences consumer's choice and preferences. Food colour is governed by the chemical …
influences consumer's choice and preferences. Food colour is governed by the chemical …
Experimental investigation and modelling in the food cold chain: Thermal and quality evolution
O Laguerre, HM Hoang, D Flick - Trends in Food Science & Technology, 2013 - Elsevier
Several studies have shown a significant level of temperature and humidity heterogeneity,
with non-uniform airflow in the refrigeration equipment, which lead to a deterioration in food …
with non-uniform airflow in the refrigeration equipment, which lead to a deterioration in food …
[图书][B] Handbook of food science, technology, and engineering
YH Hui - 2006 - books.google.com
Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)
Abstract Effects of high-humidity hot air impingement blanching (HHAIB) under different
times (30, 60, 90, 120, 150, 180, 210, and 240 s) on drying characteristics and quality …
times (30, 60, 90, 120, 150, 180, 210, and 240 s) on drying characteristics and quality …
As clorofilas
NM Streit, LP Canterle, MW Canto, LHH Hecktheuer - Ciência Rural, 2005 - SciELO Brasil
As clorofilas são pigmentos verdes, comuns em todas as células fotossintéticas. Por sua
estrutura química ser instável, são facilmente degradadas, resultando em produtos de …
estrutura química ser instável, são facilmente degradadas, resultando em produtos de …
Freeze-dried snacks obtained from frozen vegetable by-products and apple pomace–Selected properties, energy consumption and carbon footprint
M Karwacka, A Ciurzyńska, S Galus… - Innovative Food Science & …, 2022 - Elsevier
Valorisation of food waste is one of the goals that food industry needs to achieve in terms of
sustainable development. The aim of the research has been to analyse selected properties …
sustainable development. The aim of the research has been to analyse selected properties …
Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development …
This study aimed to develop an effective and safe drying protocol for pineapple fruits. The
combination of different osmotic pre-treatments and drying temperatures were used to …
combination of different osmotic pre-treatments and drying temperatures were used to …
[图书][B] Handbook of frozen food processing and packaging
DW Sun - 2005 - taylorfrancis.com
Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …
consumers is due primarily to the variety they offer and their ability to retain a high standard …
Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching
The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin
(Cucurbita maxima L.) were studied in the temperature range of 75–95° C. Peroxidase …
(Cucurbita maxima L.) were studied in the temperature range of 75–95° C. Peroxidase …
Organic solvent-free extraction of carotenoids from carrot bio-waste and its physico-chemical properties
The bio-wastes (like peels, seeds, etc.) from food industry are rich source of bio-active
components, but are poorly managed. In present study, carotenoids were extracted from …
components, but are poorly managed. In present study, carotenoids were extracted from …