8 Result(s)
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Article
Kinetic Modeling of Amino Acid Production from Ice-Cream Wastewater in Subcritical Conditions
Wastewater derived from ice-cream manufacture contains high concentration of protein, making it a suitable feedstock for hydrolysis. In this study, ice-cream wastewater was hydrolyzed under subcritical conditi...
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Article
Open AccessOne-pot synthesis of sweetening syrup from lactose
Lactose has become the main byproduct of many dairy products and ingredients. Current applications of lactose are insufficient to use the recovered lactose from manufacturing operations. Here we exemplified a ...
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Article
Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale
Fluid foods are a rapidly growing segment serving the needs of consumers’ healthy life style. Though high-pressure pasteurized beverages have been recently commercialized, the batch nature of the technology ha...
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Article
Impact of Thermal and Pressure-Based Technologies on Carotenoid Retention and Quality Attributes in Tomato Juice
The aim of this study was to investigate the impact of thermal processing (TP) (90 °C, 90 s), high-pressure processing (HPP) (600 MPa, 46 °C, 5 min), and high-pressure homogenization (HPH) (246 MPa, 99 °C, <1 ...
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Chapter
Fundamentals and Applications of High-Pressure Processing Technology
High-pressure processing has been established as a commercially viable food preservation technology, where application of elevated pressure serves as the main lethal agent for pathogen reduction without compro...
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Article
Chemical Reactions in Food Systems at High Hydrostatic Pressure
The combination of high hydrostatic pressure and temperature has become a valuable alternative to produce superior quality products in cases where the traditional thermal treatments have failed to deliver high...
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Article
Moisture sorption isotherms and thermodynamic properties of mexican mennonite-style cheese
Moisture adsorption isotherms of fresh and ripened Mexican Mennonite-style cheese were investigated using the static gravimetric method at 4, 8, and 12 °C in a water activity range (aw) of 0.08–0.96. These isothe...
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Article
Kinetics of non-isothermal oxidation of anhydrous milk fat rich in conjugated linoleic acid using differential scanning calorimetry
Anhydrous milk fat (AMF) with low, medium, and high content of conjugated linoleic acid (L-, M-, and H-CLA) was oxidized using differential scanning calorimetry (DSC) at five different heating rates (3, 6, 9, ...
