Претраживање
Приказ резултата 1-10 од 12
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
(Journal of Food Processing and Preservation, 2017)
This study is designed to optimize the extraction of polyphenolics and antioxidant potential of loquat leaves using response surface methodology (RSM). Three levels and three variables Box-Behnken experimental design in ...
Antimicrobial Effect of Natural Food Preservatives in Fresh Basil-Based Pesto Spreads
(Journal of Food Processing and Preservation, 2014)
Potential hurdle effect of biopreservatives - bacteriocin nisin and sugar alcohol xylitol (at pH=5.2 and 4.8) - on indigenous flora and water activity (Aw) of fresh basil-based pesto spreads was studied as alternative to ...
Optimization of osmotic dehydration of apples in sugar beet molasses
(Journal of Food Processing and Preservation, 2014)
This paper describes the effects of different concentrations of sugar beet molasses (40-80%) and immersion times (1-5 h) on osmotic dehydration/impregnation of apple cubes. Osmotic dehydration process was conducted at ...
Osmotic treatment of fish in two different solutions-artificial neural network model
(Journal of Food Processing and Preservation, 2015)
Osmotic treatment of fish (Carassius gibelio) was studied in two osmotic solutions (ternary aqueous solution - S-1 and sugar beet molasses - S-2) at three temperatures (20, 35 and 50C) and atmospheric pressure. The aim was ...
The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus-Total quality index approach
(Wiley, 2021)
Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; ...
Vacuum drying of sweet cherry: Artificial neural networks approach in process optimization
(Journal of Food Processing and Preservation, 2020)
Sweet cherries were vacuum-dried and the process was optimized with relative antioxidant activity index (RACI), standard score (SS), and artificial neural network (ANN) approach. Investigated input parameters were drying ...
How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?
(Journal of Food Processing and Preservation, 2022)
Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50-90 degrees C, 10 ') were investigated and compared with the cooking method (80 degrees C, 30-60 ...
Prediction of commercial spaghetti quality based on sensory and physicochemical data
(Journal of Food Processing and Preservation, 2019)
In this paper, a range of nine commercial spaghetti samples was studied to compare and describe relationships between physicochemical and sensory data. Analysis of variance showed that all examined sensory and physicochemical ...
Presence of Alternaria toxins in maize from Republic of Serbia during 2016-2017
(Journal of Food Processing and Preservation, 2022)
The aim of this study was to apply modern analytical tools, liquid chromatography-tandem mass spectrometric method (LC-MS/MS), for identification and quantitation of Alternaria metabolites in maize samples. Maize samples ...
The effects of the osmotic dehydration parameters on reduction of selected microorganisms on chicken meat
(Journal of Food Processing and Preservation, 2019)
Analysis of the influence of osmotic dehydration on reduction of selected microorganisms inoculated on dehydrating chicken meat, as a mean of assessing the microbiological safety of osmotic dehydration process, is conducted. ...