ULTRASOUND ASSISTED THERMAL PROCESSING FOR ENERGY- SAVING AND MILD PRESERVATION OF LIQUID FOOD

thermal and high pressure processing on antioxidant activity and instrumental colour of 563 . tomato and

Next, in sections 7 and 8, the influence of the different elements/characteristics of the standard (termination, airline, thermal bead, level of liquid Nitrogen, etc.)

In this present work, inspired of the over and under projection with a fixed ratio methods, proposed by Agmon, we consider a class of extended relaxation methods depending on

Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothie... Effects of combined treatment of

Thus, this research focuses on the establishment of the ultrasound-assisted extraction of total phenolic compounds, focusing on phloretin and phloridzin, with high antioxidant

Abstract: Transepidermal water-loss (TEWL), stratum-corneum hydration (SCH), erythema, elas- ticity, pH and melanin, are parameters of the epidermal barrier function and

I POST: do some processing on the resource (the actual kind of processing is resource-dependent) based on the data included in the request message.. (Other methods defined by the

The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for extraction (10–60 ◦ C), the extraction