Comparative study: Thermal and non thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice

2021 ◽  
Author(s):  
Muhammad Umair ◽  
Saqib Jabbar ◽  
Lin Yue ◽  
Mustapha Muhammad Nasiru ◽  
Zhang Jianhao ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Comparative Study ◽  
Quality Attributes ◽  
Carrot Juice ◽  
Enzyme Deactivation

A comparative study on quality attributes and physiological responses of organic and conventionally grown table grapes during cold storage

2019 ◽  
Vol 247 ◽  
pp. 86-95 ◽  
Author(s):  
Pari Zahedipour ◽  
Mohammadreza Asghari ◽  
Babak Abdollahi ◽  
Mohammad Alizadeh ◽  
Yunes Rezaei Danesh
Keyword(s):  
Comparative Study ◽  
Cold Storage ◽  
Physiological Responses ◽  
Quality Attributes ◽  
Table Grapes

Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice

2013 ◽  
Vol 20 (5) ◽  
pp. 1276-1282 ◽  
Author(s):  
Vicknesha Santhirasegaram ◽  
Zuliana Razali ◽  
Chandran Somasundram
Keyword(s):  
Thermal Treatment ◽  
Mangifera Indica ◽  
Quality Attributes

scholarly journals Comparative Study of the Oxidation Stability of High Oleic Oils and Palm Oil during Thermal Treatment

2020 ◽  
Vol 69 (6) ◽  
pp. 573-584
Author(s):  
Ziyang Xu ◽  
Zhan Ye ◽  
Youdong Li ◽  
Jinwei Li ◽  
Yuanfa Liu
Keyword(s):  
Thermal Treatment ◽  
Comparative Study ◽  
Palm Oil ◽  
Oxidation Stability ◽  
High Oleic

Changes in the Microbial Content and Quality Attributes of Carrot Juice Treated by a Combination of Ultrasound and Nisin During Storage

2020 ◽  
Vol 13 (9) ◽  
pp. 1556-1565
Author(s):  
Xiufang Bi ◽  
Zhongyu Zhou ◽  
Xiaoqiong Wang ◽  
Xue Jiang ◽  
Liyi Chen ◽  
...  
Keyword(s):  
Quality Attributes ◽  
Carrot Juice

scholarly journals Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice

2021 ◽  
Vol 8 ◽  
Author(s):  
Wei Zhou ◽  
Yuefang Sun ◽  
Liqiang Zou ◽  
Lei Zhou ◽  
Wei Liu
Keyword(s):  
Thermal Treatment ◽  
Essential Oil ◽  
Shelf Life ◽  
Radical Scavenging ◽  
Antimicrobial Properties ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Oil Emulsion ◽  
Pineapple Juice ◽  
Significant Difference

Galangal essential oil is obtained from the rhizomes of galangal with proven anti-inflammatory, antioxidant, antiviral, and antimicrobial properties, which are valuable in the food industry. To explore the effect of galangal essential oil on the quality of pineapple juice, 0.05, 0.1, 0.2, and 0.4% galangal essential emulsion were added, and their influence on the physical stability, physicochemical properties, microbial quantity, and aroma profiles of cloudy pineapple juice were evaluated. The essential oil emulsion of galangal is a milky white liquid with a strong aroma of galangal. The pH values of emulsion increased from 4.35 to 5.05 with the increase in essential oil concentration, and there was no significant difference in the particle size of the pineapple juice. The results showed that the galangal essential oil emulsion was stable and the stability of the cloudy pineapple juice was significantly enhanced by the essential oil emulsion determined using LUMiSizer. The cloudy pineapple juice with a 0.2% essential oil emulsion showed the most stability during storage. The lightness of the cloudy pineapple juice increased instantly with the essential oil emulsion addition. In addition, the microbial quantity of the cloudy pineapple juice was decreased by the individual essential oil emulsion or combined with thermal treatment to hold a longer shelf life. The microbial counts in pineapple juice treated by 0.4% essential oil emulsion and thermal treatment only increased from 1.06 to 1.59 log CFU/ml after 4 days of storage at 25°C. Additionally, the pH and total soluble solids showed a slightly increasing trend; however, the value of titratable acidity, free radical scavenging capacity, and ascorbic acid content of the cloudy pineapple juice showed no significant change. Finally, the results of the electronic nose showed that the aroma components of the pineapple juice were changed by the essential oil emulsion and thermal treatment, and the difference was especially evident in the content of the sulfur, sulfur organic, and aromatics compounds. Consequently, the results indicated that galangal essential oil emulsion can be used as juice additives to improve the quality attributes and extend the shelf-life of cloudy pineapple juice.

Comparative study of interphase evolution in polysiloxane resin-derived matrix containing carbon micro and nanofibers during thermal treatment

2020 ◽  
Vol 40 (15) ◽  
pp. 5205-5216 ◽  
Author(s):  
Krystian Sokolowski ◽  
Maciej Gubernat ◽  
Stanislaw Blazewicz ◽  
Aneta Fraczek-Szczypta
Keyword(s):  
Thermal Treatment ◽  
Comparative Study

A comparative study on synthesis of AgNPs on cellulose nanofibers by thermal treatment and DMF for antibacterial activities

2019 ◽  
Vol 98 ◽  
pp. 1179-1195 ◽  
Author(s):  
Abdul Wahab Jatoi ◽  
Ick Soo Kim ◽  
Qing Qing Ni
Keyword(s):  
Thermal Treatment ◽  
Comparative Study ◽  
Cellulose Nanofibers ◽  
Antibacterial Activities
Sign in / Sign up

Export Citation Format

Share Document