کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11030205 | 1646365 | 2019 | 45 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Pulsed electric field preservation of liquid whey protein formulations - Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Pulsed electric field preservation of liquid whey protein formulations - Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients Pulsed electric field preservation of liquid whey protein formulations - Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients](/preview/png/11030205.png)
چکیده انگلیسی
Results showed an inactivation of up to 6.51 log10 cycles of L. innocua with limited or no impact on the concentration of selected heat sensitive bioactives from their initial values before PEF treatment. The efficiency of the inactivation decreased with increasing protein concentrations and pH values. The differentiation of thermal and electric field effects revealed a maximum of 1 log10 cycle of thermal inactivation at the highest PEF treatment intensity. The traditional D-value concept was successfully transferred to model the PEF inactivation kinetics.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 243, February 2019, Pages 142-152
Journal: Journal of Food Engineering - Volume 243, February 2019, Pages 142-152
نویسندگان
Felix Schottroff, Maximilian Gratz, Anna Krottenthaler, Nicholas B. Johnson, Matthieu F. Bédard, Henry Jaeger,