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320 Newest Publications about the topic solution
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Mass Transfer Modeling during Osmotic Dehydration of Chub Mackerel (Scomber japonicus) Slices in Salt and Glycerol Solution at Different Temperatures
17-05-2013 | Gerardo Checmarev, María Rosa Casales, María Isabel Yeannes, Alicia Eva Bevilacqua, Journal of Food Processing and Preservation, 2013
Abstract The use of osmotic dehydration to preserve fish products could be an interesting option in order to maintain the characteristics of food. The objective of this research was to study the mathematical modeling of water loss and solute gain during the cooking‐infusion of chub ...
Modeling of Water Loss during Osmotic Dehydration of Apple Cubes in Sugar Beet Molasses
17-05-2013 | Gordana Koprivica, Nevena Mišljenović, Oskar Bera, Ljubinko Lević, Journal of Food Processing and Preservation, 2013
Abstract Application of the Peleg model was investigated for predicting water loss (WL) during osmotic dehydration of apples in sugar beet molasses at different concentrations (40–80 °Bx) and temperatures (45–65C). Analyses of variance was used in order to find significant effects of ...
Preparation of Soy Protein Isolate (SPI)‐Pectin Complex Film Containing Cinnamon Oil and Its Effects on Microbial Growth of Dehydrated Soybean Curd (Dry Tofu)
17-05-2013 | He Liu, Jun Li, Danshi Zhu, Yixiu Wang, Yu Zhao, Jianrong Li, Journal of Food Processing and Preservation, 2013
Abstract The effects of cinnamon oil and ratio of soy protein isolate (SPI) to pectin on tensile and microstructure properties of complex edible film were investigated. When the ratio of SPI to pectin solution was 5:1, the mechanical properties were improved according to the interaction ...
Effect of Low‐Dose Electron Beam Irradiation on Quality of Ground Beef Patties and Raw, Intact Carcass Muscle Pieces
06-05-2013 | Devapriya Kundu, Richard Holley, Journal of Food Science, 2013
Abstract The objectives of this study were to determine the effects of a low‐dose (≤1 kGy), low‐penetration electron beam on the sensory qualities of (1) raw muscle pieces of beef and (2) cooked ground beef patties. Outside flat, inside round, brisket and sirloin muscle pieces were used ...
Antifungal Effect of Allium tuberosum, Cinnamomum cassia, and Pogostemon cablin Essential Oils and Their Components Against Population of Aspergillus Species
06-05-2013 | Dragana Kocevski, Muying Du, Jianquan Kan, Chengjun Jing, Ines Lačanin, Hrvoje Pavlović, Journal of Food Science, 2013
Abstract Antifungal activity of Allium tuberosum (AT), Cinnamomum cassia (CC), and Pogostemon cablin (Patchouli, P) essential oils against Aspergillus flavus strains 3.2758 and 3.4408 and Aspergillus oryzae was tested at 2 water activity levels (aw: 0.95 and 0.98). Main components of ...
The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese
19-04-2013 | Faccia Michele, Angiolillo Luisa, Mastromatteo Marianna, Conte Amalia, Del Nobile Matteo Alessandro, International Journal of Dairy Technology, 2013
The effect of calcium lactate (CL) on both the sensory and microbiological quality of Fiordilatte cheese was evaluated. The novelty of this work is the addition of the salt to the product brine, prior to packaging, instead of adding calcium during process. Cheese quality was monitored for ...
Edible Insects in a Food Safety and Nutritional Perspective: A Critical Review
08-04-2013 | Simone Belluco, Carmen Losasso, Michela Maggioletti, Cristiana C. Alonzi, Maurizio G. Paoletti, Antonia Ricci, Comprehensive Reviews in Food Science and Food Safety, 2013
Abstract Increasing world population worsens the serious problem of food security in developing countries. On the other hand in industrialized countries, where the problem of food security is of minor concern, health problems related to food refer to 2 main factors: food safety and ...
Effect of Chlorine Dioxide Treatment and Storage in a Modified Atmosphere on the Inactivation of Cronobacter spp. on Radish Seeds
08-04-2013 | Eun‐Gyeong Kim, Jee‐Hoon Ryu, Hoikyung Kim, Journal of Food Safety, 2013
Abstract This study evaluated the inactivation of Cronobacter spp. on radish seeds using ClO2 treatment followed by storage in modified atmosphere (MA) for up to 4 days. Radish seeds were inoculated with Cronobacter spp. (6 log cfu/g), adapted to nalidixic acid and treated with a ClO2 ...
The effect of osmosis pretreatment on hot‐air drying and microwave drying characteristics of chili (Capsicum annuum L.) flesh
03-04-2013 | Dandan Zhao, Cuiping Zhao, Hongyan Tao, Kejing An, Shenghua Ding, Zhengfu Wang, International Journal of Food Science & Technology, 2013
Summary Chili flesh pretreated with or without osmotic dehydration (OD) was dried in the hot‐air drying (AD) oven at 50–80°C or in the microwave drying (MD) oven at 60–180W. Results showed that the samples osmotically treated in mixed solution (10% salt+50% sucrose) had the best ...
Antimicrobial activity of ozone. Effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine
28-03-2013 | R. Guzzon, T. Nardin, O. Micheletti, G. Nicolini, R. Larcher, Australian Journal of Grape and Wine Research, 2013
Abstract Background and Aims Microbial contamination affects winemaking, especially after fermentation, e.g. wine ageing in barrels or in contact with oak pieces, when spoilage microbes find an environment favourable for their development. Ozone was evaluated as a sanitising agent in ...
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