Now showing items 1-4 of 4
Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality
(Journal of Food Processing and Preservation, 2019-10-01)
Consumers are increasingly demanding food products based on minimally processed fruit and vegetables (Part I), which are associated with “fresh‐like” qualities and convenience. Smoothies may well fit ...
Shelf‐life extension of multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability
(Journal of Food Processing and Preservation, 2019-07-31)
Consumer demand for minimally processed food products based on fruits and vegetables is associated with their “fresh‐like” qualities and a desire for convenience. Smoothies could help meet these needs ...
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
(Chemical Senses, 2020-06-20)
Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments such as anosmia. However, these reports have downplayed or failed to distinguish ...
Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)
(Food and Chemical Toxicology, 2020-07-05)
Excessive sodium (Na) intake has been associated with high blood pressure and cardiovascular diseases. Therefore, sodium reduction is a public health challenge worldwide. The aim of this study was to ...