Open Access. Powered by Scholars. Published by Universities.®
- Keyword
-
- (NTP) (1)
- Biochemical effects (1)
- Chemical (1)
- Dielectric barrier thickness (1)
- Dielectric barriers (1)
-
- Economic factors (1)
- Electrodes (1)
- Extension (1)
- Food industry (1)
- Food product safety (1)
- Humidity of environment (1)
- Hydrolytic enzymes (1)
- Industrial applications (1)
- Lectrode geometry (1)
- Macro (1)
- Material selection (1)
- Micronutrients (1)
- Non-thermal plasma (1)
- Nonthermal techniques (1)
- Physical (1)
- Plasma discharges (1)
- Shelf-life (1)
- Spacing (1)
Articles 1 - 3 of 3
Full-Text Articles in Food Processing
Development Of Novel Pectinase And Xylanase Juice Clarification Enzymes Via A Combined Biorefinery And Immobilization Approach, Shady Hassan
Development Of Novel Pectinase And Xylanase Juice Clarification Enzymes Via A Combined Biorefinery And Immobilization Approach, Shady Hassan
Doctoral
Hydrolytic enzymes, such as pectinase and xylanase, maybe harnessed for numerous industrial applications in food industry. Therefore, economic factors such as achievement of optimum yieldsandoverall production costs, in addition to biocatalyst instability,are the main obstacles tothe industrial production and exploitation of a enzymes. For example, microbially-derived enzymes are typically produced in fermenters using expensive growth media, which may account for 30 to 40% of the production cost, and such expense may be compounded further by downstream processing operations.To counter such disadvantages, the major trend in industrial utilization of enzymes in cost-sensitive processes has been to immobilize such biocatalysts on a …
Chemical Effects Of Cold Atmospheric Plasma On Food Nutrients, Juan Manuel Pérez Andrés
Chemical Effects Of Cold Atmospheric Plasma On Food Nutrients, Juan Manuel Pérez Andrés
Doctoral
A range of nonthermal techniques have demonstrated process efficacy in ensuring food product safety, extension of shelf-life and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on both macro and micronutrients are evident, leading to both desirable and undesirable changes in food products. It is important to outline the effects of non-thermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by non-thermal techniques. Degradation of key macromolecules largely depends on the processing …
Development And Diagnostics Of Novel Non-Thermal Plasmatreatment Systems, Laurence Scally
Development And Diagnostics Of Novel Non-Thermal Plasmatreatment Systems, Laurence Scally
Doctoral
Non-thermal plasma (NTP) has been a point of interest in many areas over the last few decades. Much research has been,and continues to beundertaken,to understand the fundamentals of plasma discharges. This is such a broad topic due to the very nature and variable dependencies that set the conditions for plasma discharge to occur. This can come in the form of electrode geometry and spacing, dielectric barrier thickness, humidity of environment, material selection for electrodes and dielectric barriers, the power supply used, and the operating gas(es) used. A lot of these influencing factors can be set and kept constant, but still …