Authors:S. Jovanović, M. Barać, O. Maćej, and J. Denin Djurdjević
Hartman, G. H. & Swanson, A. M. (1965): Changes in mixtures of whey protein and K-casein due to heat treatments. j Dairy Sci. , 48 , 1161-1167.
Changes in mixtures of whey protein and K-casein due to heat treatments
Authors:Gabor Zsivanovits, Dida Iserliyska, Maria Momchilova, Petya Sabeva, and Zarya Rankova
, China. Also, the food grade Ca-lactate and the sodium alginate was bought from Sigma Aldrich, Bulgaria. Treatments All of the fruit were selected without injury and with stalk, were carefully washed and dried before the experiments. Three types of
Authors:B. Csehi, B. Salamon, T. Csurka, E. Szerdahelyi, L. Friedrich, and K. Pásztor-Huszár
collected for further processing, it has to be treated as hazardous waste, so the industry is not simply wasting this opportunity, but paying for treatment and neutralisation. Some of the blood and blood proteins are used by the meat industry as a food
Authors:Mahmood Al Ramahi, Sándor Beszédes, and Gábor Keszthelyi-Szabó
, the high rate of fat adsorption may limit the transport of soluble substrates and consequently cause the conversion rate in the substrates to decrease ( Atallah et al., 2020 ). Anaerobic digestion (AD) has long been recognized as an effective treatment
consumption (Morocco, China, USA), with the EU showing a huge phosphorus consumption (1 kg P/inhabitant/year) [ 3 ], [ 4 ]. In Europe (in Germany and Austria already legally binding), access to phosphoruscontaining sewage treatment is changing, and more
Authors:Cs. Mohácsi-Farkas, G. Kiskó, L. Mészáros, and J. Farkas
Patterson, M. F., Quinn, M., Simpson, R. & Gilmour, A. (1995): Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. J. Fd Prot. , 58 , 524-529.
. , Avezzù F.
To centralise or to decentralise: An overview of the most recent trends in wastewater treatment management , Journal of Environmental Management , Vol. 94 , No. 1 , 2012 , pp. 61 – 68 .
Authors:Péter Korzenszky, Gábor Géczi, and Timea Kaszab
Introduction Heat treatment is a routine operation in food production since it effectively destroys microorganisms that cause spoilage in food, thereby increasing the shelf life of products. At the same time, high temperatures may have a negative
Authors:B. Salamon, F. Zakariás, B. Csehi, G. Kiskó, and I. Dalmadi
substitute heat treatment to preserve food products, as it inactivates vegetative microorganisms, spores, and enzymes as well, thus increases shelf-life, in case of fruits and vegetables up to 4–6 weeks with refrigeration storage ( Matser and Timmermans, 2016