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Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 17 of 17 for “"PUREE"”.
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EFFECT OF HIGH-PRESSURE HOMOGENIZATION AND THERMAL PRETREATMENT ON THE RHEOLOGICAL AND PHYSICAL ATTRIBUTES OF AUTUMN CRISP APPLE PUREE
Apple puree is one of the most popular fruit-based products processed from fresh apples. The physicochemical attributes of apple puree are mainly affected by the processing operation. High pressure homogenization (HPH) is an innovative non-thermal technology that can be applied to puree production …
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A systematic study of the effect of ultrasound on food enzymes and bioactives in model and real food systems (strawberry puree)
… mushroom extract, and both enzymes in strawberry puree. Structural alterations of these enzymes after US treatment were studied using time resolved fluorescence. The impact of US treatment on the antioxidant activity, polyphenols, and anthocyanins in strawberry puree samples after treatment and …
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Activity of α- and β-amylase at low temperatures
… enzymes and in a system with sweet potato puree for different periods of time. In the systems with purified enzymes, commercially purified swine pancreatic α-amylase and sweet potato β-amylase at 0, 0.5, 1.0, and 1.5 μg/0.5 ml concentrations were used to react with 0.5 ml of a 2% potato …
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Influence of processing design on the accessibility of phenolics in blueberry (vaccinium corymbosum L.) pureés: the effect of hydration and microstructural properties
… importante fonte naturale di composti fenolici e puree congelate preparate da queste bacche possono essere considerate prodotti versatili a elevato valore aggiunto, ottenuti senza che ci siano perdite dovute a scarti di lavorazione e, quindi, potenzialmente ricchi di tutti i composti bioattivi che …
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Characterization of dragon fruit (Hylocereus spp.) components with valorization potential
… fresh fruit and processed products as juice or puree. As it is, dragon fruit peel and seeds are often considered as waste or by-products from fruit processing and have been less successful at adding value to the fruit. Currently, there is limited literature on dragon fruit properties, its …
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Isolating genes for a quantitative trait: A case study involving total and soluble solids in tomatoes
… the energy cost for dehydration of tomato puree into concentrated sauces and paste. Fresh market tomatoes with high sugar and organic acid content are preferred by consumers.
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The effects of whole pureed mango intake on serum biomarkers of muscle damage in response to moderate intensity aerobic exercise in sedentary adults
… this study was to examine the effects of whole pureed mango on cycling performance and biomarkers of muscle damage following exhaustive exercise in healthy sedentary young adults. Methods: A 10 week randomized, placebo-controlled cross-over study was conducted. Participants consumed a mango …
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Fruit-based allometry of Strychnos madagascariensis, S. spinosa, and Trichilia emetica in the savanna woodlands of the Umhlabuyalingana municipality, KwaZulu-Natal, South Africa
… Fruit shell and pulp were separated from seeds. Puree and juice of S. spinosa were separated by centrifugation and steam extraction, respectively. Moisture contents of the fruit components were measured. For S. madagascariensis fruits, seeds contributed the most biomass (50.2 %), followed by the …
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Characterization of a Value-Added Salmon Product: Infant/toddler Food
… of retort processing and bone inclusion. A pureed base was compared with a chunked formulation, and consumer acceptability studies were conducted. The effects of inclusion of salmon roe in the formulations on sensory (odor, flavor, texture, visual color) and physical properties (pH, water …
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A Thermistor Based Method for Measurement of Thermal Conductivity and Thermal Diffusivity of Moist Food Materials at High Temperatures
… and in a liquid food supplement. Tomato puree and tomato paste were sampled at 100, 130 and 150 °C. The thermal conductivity of tomato puree at 100, 130 and 150 °C was measured as 0.638, 0.645 and 0.647 W/m°C respectively. The thermal diffusivity was 1.63, 1.64 and 1.62 10<sup>-7</sup> …
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Effects of combined high hydrostatic pressure and dense phase carbon dioxide treatments on inactivation of enzymes, microorganisms and sensory properties of different products
… and inactivation kinetics were studied. Feijoa puree, pure mushroom PPO (E.C.1.14.18.1) and microorganisms (Escherichia coli, Bacillus subtilis and Saccharomyces cerevisiae) in growth media, were treated with no CO2 (HHP), or saturated with CO2 at 0.1 MPa (HHPcarb), or with 0.1 to 2.4%w/w of CO2 …
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Effects of Flavonoids and Ascorbic Acid Derivatives on Non-enzymatic Browning in Peaches
… stability than ascorbic acid at 40°C in peach puree model systems, but not at 50 or 60°C. In the second objective, after the evaluation of the effect of two forms of vitamin C (ascorbic acid and ascorbyl-2-phosphate) and Pycnogenol (0%, 0.01% and 1%) on the quality of diced peaches in …
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Innovative development and processing of vegetable-based formulations: purees, juices, sauces and hummus
… innovative vegetable-based formulations such as purees, juices, sauces and hummus prepared as „fifth range‟ products with high quality and bioactive compounds content, and prolonged refrigerated shelf life by using emerging sustainable minimal processing techniques. Legumes are a key component of …
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Microwave-aseptic Processing of Sweetpotato Purees: Dielectric Properties and Microbial Inactivation Evaluation
Microwave-aseptic Processing of Sweetpotato Purees: Dielectric Properties and Microbial Inactivation Evaluation
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Respiratory behaviour and quality attributes of fresh apple slices in modified atmosphere systems
… the package film type, surface browning of apple puree exposed to air was rapid. Hunter L, "a" and b values measured at different time intervals (0, 30, 60, 90 &120 min) changed significantly but not with a definite relationship. The surface discolouration of MAP apple slices in storage was …
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The role of tomato and lycopene consumption on prostate carcinogenesis and prostate cancer treatment
… lycopene (22 mg lycopene in 100 grams of tomato puree according to the USDA Nutrient Database), tomatoes were more effective than lycopene at reducing PCa risk (9% compared to 1.6%). The greater benefit from tomato products may be due to interactions between potentially beneficial bioactive …
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Effect of exogenous enzymes on ruminal fermentation, pelletability and palatability of blueberry products in equine feed, and the effects of quantity of protein and starch on equine cecal environment
… of liquid blueberry juice (BJ65) or blueberry puree (BP30) used as a binding agent on pellet durability and palatability of a typical equine concentrate when included at 4% of the pellet. Molasses was used as a control. Production data, pellet durability, and moisture content were evaluated in …