342 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. Current Validation of NTP Technologies and Overview of Their Current and Potential Implementation in the Production Chain Including Agri-food Wastes
14. Cold Atmospheric plasma treatments trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity
15. A comparative study on the antifungal efficacy of cold atmospheric plasma at low and high surface density on Aspergillus chevalieri and mechanisms of action
16. The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits
17. Formation of acrylamide in biscuits during baking under different heat transfer conditions
18. Physical and structural properties of honey crystallized by static and dynamic processes
19. 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)
20. Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips
21. Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration
22. Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields
23. Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment
24. Comparison of quality traits among breast meat affected by current muscle abnormalities
25. The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage
26. Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics
27. Effect of nonthermal technologies on functional food compounds
28. Contributors
29. Kinetic of induced honey crystallization and related evolution of structural and physical properties
30. Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil
31. Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation
32. Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration
33. Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption
34. Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques
35. Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries
36. Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples
37. Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage
38. Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume)
39. Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery
40. Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits
41. Metabolic response of fresh-cut apples induced by pulsed electric fields
42. Cold plasma treatment for fresh-cut melon stabilization
43. Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation.
44. Developments in Plant Proteins Production for Meat and Fish Analogues
45. Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction
46. Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery
47. Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits
48. Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit
49. Natural antimicrobials to prolong the shelf-life of minimally processed lamb’s lettuce
50. Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness
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