40 results on '"Tappi, Silvia"'
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2. Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch
3. Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate
4. Effects of incubation time of plasma activated water (PAW) combined with annealing for the modification of functional properties of potato starch
5. Efficiency of cold atmospheric plasma under ozone (O3) and nitrogen oxide (NOx) regimes on the degradation of aflatoxins and ochratoxin A in solid state and in spiked pistachio kernels
6. Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets
7. Role of sugars in the inactivation of horseradish peroxidase induced by cold atmospheric plasma
8. Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches
9. Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets
10. Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW)
11. Reversible electroporation caused by pulsed electric field – Opportunities and challenges for the food sector
12. Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines
13. Cold Atmospheric plasma treatments trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity
14. A comparative study on the antifungal efficacy of cold atmospheric plasma at low and high surface density on Aspergillus chevalieri and mechanisms of action
15. The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits
16. Formation of acrylamide in biscuits during baking under different heat transfer conditions
17. Physical and structural properties of honey crystallized by static and dynamic processes
18. The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)
19. Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips
20. Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration
21. Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields
22. Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment
23. Comparison of quality traits among breast meat affected by current muscle abnormalities
24. The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage
25. Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics
26. Kinetic of induced honey crystallization and related evolution of structural and physical properties
27. Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries
28. Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples
29. Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage
30. Metabolic response of fresh-cut apples induced by pulsed electric fields
31. Cold plasma treatment for fresh-cut melon stabilization
32. Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit
33. Natural antimicrobials to prolong the shelf-life of minimally processed lamb’s lettuce
34. Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere
35. Chapter 6 - Protein from seafood
36. Atmospheric gas plasma treatment of fresh-cut apples
37. Chapter 8 - Effect of nonthermal technologies on functional food compounds
38. List of contributors
39. Food engineering strategies for sustainable food supply chains: Interdisciplinarity is the key
40. Contributors
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