Global ETD Search
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Showing 1 to 4 of 4 for “"Non-thermal technologies"”.
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Study of non-thermal technologies to preserve the quality of fresh foods
La preocupación por consumir productos más saludables, con aspecto natural y mínimamente procesados ha aumentado notablemente. Con el fin de asegurar la seguridad de un alimento, la técnica habitual es el tratamiento térmico, pero esto conlleva una pérdida de nutrientes y de calidad. Es necesario …
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Modeling of Concentrated High Intensity Electric Field (CHIEF) and Its Comparison with Other Non-thermal Liquid Food Pasteurization Technologies
Non-thermal preservations of food have received rising attention due to the increase concern of environmental sustainability and the demand of safer food with improved nutritional functionalities. High pressure and electric field treatment are two non-thermal food treatment strategies that have …
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Understanding the Impact of Non-thermal Processing and CO2 Assisted Extrusion on Antioxidant, Textural and Functional Properties of Corn, Sorghum and Apple Pomace Based Extrudates
… Therefore, in the first part of study, selected non-thermal technologies were compared to liberate the bound phenolic acids in the sorghum flour (SF) and apple pomace (AP) in order to enhance their total content in raw materials prior to secondary processing. Starting with the natural …
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Decontamination of food and food-processing surfaces from norovirus by cold atmospheric-pressure gaseous plasma
… vegetables and hence there is a need for novel non-thermal technologies that can inactivate noroviruses on food and food-processing surfaces. Cold atmospheric pressure gaseous plasma (CAP) is one such technology that has showed strong antibacterial and antifungal effects. However, studies on …