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  • 2000-2004  (3)
  • 1995-1999  (4)
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  • 1
    Electronic Resource
    Electronic Resource
    Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Heat, high hydrostatic pressure (HHP) and high pulsed electric field (PEF) inactivations of Zygosaccharomyces bailii ascospores and vegetative cells suspended in apple, orange, pineapple, cranberry and grape juices were investigated. The ascospores exhibited a heat resistance that was more than 5–8 times greater than the vegetative cells. After 5 min of pressurization at 300 MPa, the population of vegetative cells decreased almost 5 log cycles, while the population of ascospores decreased between 0.5-1 log cycles. In each fruit juice studied, two pulses of 32–36.5 kV/cm decreased the population of vegetative cells or ascospores 3.5 to 5 log cycles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15850.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of membrane pore size on quality of ultrafiltered apple juice (2001)
    Oxford UK : Blackwell Science Ltd
    International journal of food science & technology 36 (2001), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh apple juice was processed using an ultrafiltration (UF) unit, with polysulphone membranes of 10 000 and 50 000 daltons pore size. Trans-membrane pressures of 103, 120.5, 138 and 155 kPa were studied. Recovery percentages of 0, 25, 50 and 75 were tested for the smaller pore membrane, as well as 0, 10, 20, 30, 40, 50 and 60 for the larger pore membrane. The responses to these factors were evaluated for the quality attributes pH, acid content, soluble solids and colour. In general terms, pH, acid content, and soluble solids did not change but presented less variability for the smaller pore membrane treatment. Relative colour changes were observed for both membranes, with an evident browning trend, which was more detectable for the larger pore membrane treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.2001.00500.x
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  • 3
    Electronic Resource
    Electronic Resource
    Plasmin Inactivation with Pulsed Electric Fields (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Plasmin (fibrinolysin E.C.3.4.21.7), an indigenous enzyme in bovine milk, added to simulated milk ultrafiltrate (SMUF) at 100 μg/mL (pH 6.11 and ionic strength 0.056 M) was treated at 10°C and 15°C with pulsed electric fields (HVPEF) of 15, 30 and 45 kV/cm and number of pulses 10, 20, 30, 40 and 50. The plasmin activity measured using a commercial assay, was reduced 90% after 50 pulses at both 30 and 45 kV/cm and at a processing temperature of 15°C. Similar inactivation was obtained when plasmin (100 μg/mL) in SMUF was heated at 40°C for 15 min. Inactivation of the enzyme depended on the number of pulses applied during treatment, intensity of the applied field, and processing temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06310.x
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  • 4
    Electronic Resource
    Electronic Resource
    GLASS TRANSITION TEMPERATURE (Tg) AND WATER ACTIVITY (aw) OF DEHYDRATED APPLE PRODUCTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 22 (1999), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The onset glass transition temperature (Tgo) of Granny Smith apple products was evaluated as a function of drying conditions (air drying and freeze-drying) and moisture and water activity (aw) levels. Tgo was determined in the 0–0.75 aw range, and it was found to have a maximum value at aw= 0 (Tgo= 4.5 ± 1.6C) for freeze-dried apple and a minimum value at aw= 0.75 (Tgo= -81.4 ± 0.1C) for freeze-dried apple juice. A linear relationship between Tgo and aw was obtained in all cases. Theoretical Tgo values at aw= 0 were calculated using these equations, and were within the range of 3.0C (freeze-dried apple) and 10.5C (apple dehydrated at 30C). When Gordon and Taylor's linear model was applied to the experimental data of all the apple products, K values within the range 2.4 (freeze-dried apple juice) and 3.6 (apple dehydrated at 60C), and the theoretical Tg of solids values at aw= 0 between the range -16.3C (freeze-dried apple juice) and -1.9C (apple dehydrated at 60C) were obtained. No effect of the type of drying on the value of Tg was detected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1999.tb00473.x
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  • 5
    Electronic Resource
    Electronic Resource
    INACTIVATION of E. COLI FOR FOOD PASTEURIZATION BY HIGH-STRENGTH PULSED ELECTRIC FIELDS (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 19 (1995), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pulsed electric fields of very high field strength and short duration are effective in the inactivation of E. coli. Nine log reduction in E. coli viability was achieved using a stepwise pulsed electric field treatment where E. coli suspensions were treated repeatedly in batches. It was demonstrated that high-strength pulsed electric field treatment is adequate for pasteurization of liquid foods.A 40,000 volt pulse generator was constructed to supply high voltage electric pulses to a treatment chamber with two parallel plate stainless steel electrodes where fluid food was contained. the gap between electrodes was 0.51 cm and the chamber volume was 14 ml. Pulse electric field strength ranged from 35 to 70 kV/cm. Pulse width was selected at 2 μs. Number of pulses per treatment varied from 1 to 80. E. coli were suspended in a simulated milk ultra-filtrate (SMUF) and treated with pulsed electric fields in a batch mode. the suspension fluid was maintained at constant temperatures of 7, 20, or 33C. Maximum temperature change occurring during each pulse was 0.3C measured by a fiber optics temperature probe. E. coli viability before and after treatment were assayed by counting colony forming units (cfu).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1995.tb00281.x
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  • 6
    Electronic Resource
    Electronic Resource
    EDIBLE COATINGS COMPOSED OF METHYLCELLULOSE, STEARIC ACID, AND ADDITIVES TO PRESERVE QUALITY OF PEAR WEDGES (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 27 (2003), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ability of methylcellulose and methylcellulose-stearic acid coatings to preserve the quality of Anjou pear wedges stored at 4C and 78% relative himidity over a period of 12 days was assessed. The effect of some additives (ascorbic acid, calcium chloride, and sorbic acid) alone or in combination with the edible coatings was also evaluated. The use of edible coatings and additives prolonged the shelf life of treated samples by retarding browning and enhancing texture when compared to control samples. Methylcellulose-stearic acid coatings played an important role in avoiding weight loss, while methylcellulose-only coatings showed poor water vapor barrier properties. Pear wedges coated with the methylcellulose-stearic acid formulation contained higher amounts of hexyl acetate throughout the storage period, probably due to synthesis by wounded tissue from the stearic acid contained in the coating. No effect from the applied treatments on the titratable acidity, soluble solids content, and microbial load of treated pear wedges was found.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2003.tb00519.x
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  • 7
    Electronic Resource
    Electronic Resource
    HIGH HYDROSTATIC PRESSURE PROCESSING OF PEACH PUREE WITH AND WITHOUT ANTIBROWNING AGENTS (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 28 (2004), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: High hydrostatic pressure (HHP) (103 to 517 MPa) was applied for selected times (5 to 25 min) on peach puree with and without the addition of antibrowning agents (1000 ppm ascorbic acid or 300 ppm cysteine). Polyphenoloxidase (PPO) activity was assessed before and after HHP processing. Peach purees were stored at 3C for 13 days and then at 22C for 15 additional days. A zp value of 224 MPa, in a range from 207 to 517 MPa of pressure, was obtained for peach puree without the addition of antibrowning agents. PPO activation at 103, 207 and 310 MPa or inhibition at 414 and 517 MPa was observed in peach purees containing added ascorbic acid. More than 50% inactivation of PPO was observed after adding cysteine to the peach puree and 99% inhibition was observed after 517 MPa of pressure at the experimental times. The higher the pressure treatment and the longer the treatment time for inactivating PPO, the less the discoloration of the peach puree with and without antibrowning agents during storage at low temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2004.tb00538.x
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