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Acta Alimentaria
Authors: N. Elmnasser, M. Ritz, F. Leroi, N. Orange, A. Bakhrouf, and M. Federighi

Dunn, J., Ott, T. & Clark, W. (1995): Pulsed-light treatment of food and packaging. Fd Technol. , 49 , 95–98. Clark W. Pulsed-light treatment of food and packaging

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References [1] Arun Subramani , Joseph G. Jacangelo , “ Treatment technologies for reverse osmosis concentrate volume minimization: A

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Progress in Agricultural Engineering Sciences
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

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Progress in Agricultural Engineering Sciences
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

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Progress in Agricultural Engineering Sciences
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

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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

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Acta Alimentaria
Authors: V. Kapcsándi, A.J. Kovács, M. Neményi, and E. Lakatos

. (Improvement of biodegradability of sludge by microwave pre-treatment). PhD thesis, University of Szeged, 129 pages. BeszÉDes , S. , LÁSzlÓ , Zs

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Acta Alimentaria
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

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Progress in Agricultural Engineering Sciences
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

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Acta Alimentaria
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

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