The Arrhenius equation revisited
M Peleg, MD Normand… - Critical reviews in food …, 2012 - Taylor & Francis
The Arrhenius equation has been widely used as a model of the temperature effect on the
rate of chemical reactions and biological processes in foods. Since the model requires that …
rate of chemical reactions and biological processes in foods. Since the model requires that …
Scientific and technical aspects of yogurt aroma and taste: a review
Yogurt is a basic dairy product that has been consumed for centuries as a part of the diet,
even when its beneficial effects were neither fully known nor scientifically proven. With time …
even when its beneficial effects were neither fully known nor scientifically proven. With time …
[HTML][HTML] Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying
Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomato quarters of Rio
Grande variety were determined during hot air drying. Tomato quarters were dried at five …
Grande variety were determined during hot air drying. Tomato quarters were dried at five …
A review on osmotic dehydration of fruits and vegetables: An integrated approach
V Ramya, NK Jain - Journal of Food Process Engineering, 2017 - Wiley Online Library
Osmotic dehydration is a simultaneous mass transfer process which mainly promotes the
flow of water molecules from the food to osmo‐active solution and some migration of solutes …
flow of water molecules from the food to osmo‐active solution and some migration of solutes …
Preservation of grape tomato by isochoric freezing
C Bilbao-Sainz, AJG Sinrod, L Dao, G Takeoka… - Food Research …, 2021 - Elsevier
This study investigated the potential of isochoric freezing to preserve tomatoes. Isochoric
freezing is an emerging technology that preserves biological matter at subfreezing …
freezing is an emerging technology that preserves biological matter at subfreezing …
Kinetic models applied to quality change and shelf life prediction of kiwifruits
Kinetic models were used to describe the quality changes in kiwifruits and predict shelf life in
this study. The kiwifruits were stored at the temperature of 0, 5, 10, 15 and 20° C …
this study. The kiwifruits were stored at the temperature of 0, 5, 10, 15 and 20° C …
Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: A review
This paper presents a comprehensive review of recent developments in thermal (radio
frequency, microwave and ohmic), non-thermal (high pressure, ultrasound and infrared) …
frequency, microwave and ohmic), non-thermal (high pressure, ultrasound and infrared) …
Effect of nano-SiOx/chitosan complex coating on the physicochemical characteristics and preservation performance of green tomato
Y Zhu, D Li, T Belwal, L Li, H Chen, T Xu, Z Luo - Molecules, 2019 - mdpi.com
A novel nano-silicon oxides (SiOx)/chitosan complex film was prepared using ultrasonic
assistant in the process of dissolving chitosan and silicon oxides (SiOx), and characterized …
assistant in the process of dissolving chitosan and silicon oxides (SiOx), and characterized …
[图书][B] Shelf life assessment of food
MC Nicoli - 2012 - books.google.com
Determining accurate shelf life data for foods is essential for assuring food quality and
protecting consumers from the effects of degradation. With a proper balance of theory and …
protecting consumers from the effects of degradation. With a proper balance of theory and …
A primary study on forecasting the days before decay of peach fruit using near-infrared spectroscopy and electronic nose techniques
Forecasting the number of days until peach fruit decay is important not only for consumers to
determine when to eat the fruit, but also for sellers to determine their sale strategies …
determine when to eat the fruit, but also for sellers to determine their sale strategies …