Authors:Emna Ayari, Csaba Németh, Karina Ilona Hidas, Adrienn Tóth, Dávid Láng, and László Friedrich
products because they are easy to handle. Microbiological safety of liquid products is mainly guaranteed by pasteurization ( Lechevalier et al., 2017 ). Consequently, there are many standardizations of the heat-treatment. The USDA requires liquid egg
Authors:Péter Bor, József Csanádi, Gábor Veréb, Sándor Beszédes, Zita Šereš, Zsuzsanna László, Cecilia Hodúr, and Szabolcs Kertész
, L. H. , Zhu , Z. , Wan , Y. , Jaffrin , M. Y. ( 2012 ) Treatment of dairy effluent by shear-enhanced membrane filtration: The role of foulants . Separation and Purification Technology , 96 : 194 – 203
Authors:Mai Sao Dam, Vuong Duc Nguyen, Tamás Zsom, Lien Le Phuong Nguyen, and Géza Hitka
et al., 2015 ). Ozone is widely applied in postharvest management of horticultural commodities for two purposes including ethylene removal and sanitizing, particularly treatment pre-storage or during storage ( Paulo et al., 2002 ). The efficacy of
Lurie, S. & Klein, J. D. (1990): Heat treatment of ripening, apples: differential effects on physiology and biochemistry. Physiol. Plant. , 78 , 181-186.
Heat treatment of ripening, apples: differential effects on physiology
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