1,720,961 research outputs found
Recent and Novel Technology Used for the Extraction and Recovery of Bioactive Compounds from Fruit and Vegetable Waste
No full textYAK MILK: Novel Fluid Milk-Processing Tactics
No full textThis review explores the emerging significance of minor dairy species, with a focus on yak milk production, using novel fluid-processing tactics, and its potential impact on the natural, ecological, and economic landscape. Yak milk, rich in nutrients and possessing distinct physiological properties, has witnessed a recent surge in commercialization efforts, leading to the development of various products such as liquid milk, fermented varieties, casein, and milk powder. Enormous studies are available on bovine milk-processing using cutting-edge technologies, including ultrasound, pulsed electric fields, ohmic heating, enzymatic, supercritical fluid, high pressure, ionizing radiation, cold plasma and microwave-assisted treatment from the perspective of immune-active components retention and microbial safety. From various literature reviews we couldn't find any novel fluid-processing approach to yak milk, the core part of this chapter focused on the application of some cutting-edge technologies, including high-pressure processing (HPP), pulsed electric fields (PEF), ohmic heating (OH), UV-C, and ultrasonication (US) that have already been applied to bovine milk-processing that could be utilized for yak milk-processing. Pasteurization and ultra-high temperature processing are commonly used to maintain milk quality and safety. However, the drawbacks associated with intense heat treatments, such as nutrient loss, color alterations, and flavor changes, have prompted the exploration of new technologies. This pursuit aims to create milk products that retain nutrients and biological components more effectively. Notable among these emerging technologies, particularly for milk and its products, are both thermal methods like ohmic and microwave heating, as well as non-thermal methods like high-pressure processing, UV treatment, ultrasound, and pulsed electric field applications. These advancements offer promising avenues to produce wholesome milk products while addressing the limitations of traditional heat treatments
Shelf-life extension of beverages by high-pressure processing
No full textThe growing desire for clean-label products has increased the demand for eco-friendly and efficient processes to compete the conventional technologies such as thermal and chemical treatments. Over the past 20 years, high-pressure processing (HPP) has emerged as a promising alternative nonthermal method employed in fruit and vegetable products industries to extend their shelf life. This chapter highlights the efficacy of HPP in preserving the quality and safety of different beverage types, comparing it with a pulsed electric field, ultrasonication, and conventional technologies such as thermal pasteurization. The chapter offers insights into microbial control, enzyme inactivation, antioxidant capacity, and overall stability achieved through HPP treatment. Moreover, it covers also the market study, packaging strategies, and regulatory aspects of food beverages treated by HPP
Semi-Empirical Mathematical Modeling, Energy and Exergy Analysis, and Textural Characteristics of Convectively Dried Plantain Banana Slices
Full text linkThin-layer convective drying of plantain banana was performed at four different temperatures from 50 to 80 °C, with slice thicknesses from 2 to 8 mm. The drying curves, fitted to seven different semi-empirical mathematical models, were successfully used to fit experimental data ((Formula presented.) 0.72–0.99). The diffusion approach had better applicability in envisaging the moisture ratio at any time during the drying process, with the maximum correlation value ((Formula presented.) 0.99) and minimum value of (Formula presented.) (2 (Formula presented.) and RMSE (5.0 (Formula presented.). The (Formula presented.), (Formula presented.), and (Formula presented.) values were calculated on the basis of the experimental data, and overall ranged from (Formula presented.) to (Formula presented.) m2 s−1, (Formula presented.) to 2.20 (Formula presented.) m s−1 and 13.70 to 18.23 kJ mol−1, respectively. The process energy consumption varied from 23.3 to 121.4 kWh kg−1. The correlation study showed that the drying temperature had a close correlation with (Formula presented.) value and sample hardness. A significant (p < 0.05) increase in hardness of dried plantain banana was observed at 80 °C compared to the other temperatures. Additionally, the sample hardness and process energy consumption were more positively correlated with the thickness of the samples
Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing)
No full textThis work aims to compare the impact of three thermal (helical coil heat exchanger HCHE, ohmic heating OH, and mild pasteurization MP) and one non-thermal (high-pressure processing HPP) treatments on orange juice by using industrial plants. Nutritional (total phenolic content (TPC), ascorbic acid (AA) and total antioxidant capacity (TAC)), physical (viscosity, colour, browning index (BI) and suspended pulp (SP)), sensory (Triangle test and QDA) as well as chemical (H-1 NMR spectroscopy) aspects were analyzed. Results revealed a significant (p < 0.05) increase in viscosity for HPP (+20%) compared to untreated samples while the opposite effect was observed for all thermal treatments (-22%). The lowest a* values were observed in HPP and HCHE samples. Total phenolic content decreased significantly only in HCHE (-14%), while the highest ascorbic acid content was observed in HPP samples and it resulted not significantly different from untreated. Regarding the chemical profile, treated samples (except for MP) led to a significant (p < 0.05) decrease of all selected marker peaks, mainly including sugars (alpha- and beta-glucose, beta-fructose, and sucrose) and amino acids compared to untreated ones. HPP samples showed a similar sensory profile if compared with the untreated sample, showing only a significant difference (p < 0.05) in terms of orange aroma; on the contrary, OH, HCHE, MP rated the lowest acceptances due to, among all considered descriptors, orange aroma, cooked aroma, sweetness, cooked taste
High-pressure processing of pumpkin (Cucurbita moschata ex Poir. Cv. Violina) cubes: effect of pressure level and time combinations on quality parameters
No full textHigh-pressure processing (HPP) is one of the established innovative technologies applied to food materials to retain the highest quality. This study aimed to evaluate the influence of selective pressures (200, 400 and 600 MPa) and time (1, 3 and 5 min) on pumpkin cubes. HPP treatment decreased all color parameters values compared to untreated (UNTR) samples. The treatments 400_3, 600_1, and 600 _3 had a minor impact on them. Pressure-treated samples at 400_3 and 600_5 had lower hardness (155.3 and 161.1 +/- 3 N) than untreated ones (313.0 +/- 46.3 N). The combined effect of pressure and holding time altered pumpkin cubes microstructure, cell morphology, and increased antioxidant activity by releasing active compounds from damaged tissues. Samples treated at 400_1 showed the highest total polyphenol content while those treated at 600_5, 600_3 and 400_1_3 and _5 showed an increase in total carotenoid content, in particular alpha-carotene and beta-carotene. A 2-way ANOVA showed that all volatile compounds (except 2-pentylfuran) were significantly affected by both pressure levels and holding time. Additionally, samples treated at 400_5 had a higher total sugar content than untreated samples. In conclusion, HPP at 400 and 600 MPa under holding times 1, 3, and 5 min led to the detection of various compounds in pumpkin cubes due to the textural and structural changes induced
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study
Full text linkHigh pressure processing (HPP) is an attractive technology for the preservation of vegetables with health promoting properties such as pumpkins. In this study pumpkin cubes were treated at six different pressures (100 to 600 MPa) at 20 °C for 3 min. Polyphenols (extracted both with solvent and by squeezing the residual material), carotenoids, sugars, and volatiles were evaluated. HPP at medium pressures (200–400 MPa) resulted in higher number of extractable polyphenols. Total sugars in HPP-treated samples were overall declining with increasing pressure. The total amount of carotenoids was higher in samples treated at lower pressures (100–300 MPa) and in the one at 600 MPa compared to untreated ones. Regarding volatile compounds, significant changes were observed for some aldehydes that increase after HPP application. This study revealed that treatment with intermediate pressure could ensure a higher amount of “availability” of polyphenols, carotenoids, volatiles, and total sugars in pumpkin samples
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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