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Molecular mobility, composition and structure analysis in glycerol plasticised ...

This study was developed with the purpose to investigate the effect of polysaccharide/plasticiser concentration on the microstructure and molecular dynamics of polymeric film systems, using transmission electron microscope imaging (TEM) and nuclear magnetic resonance (NMR) techniques. Experiments were carried out in chitosan/glycerol films prepared with solutions of different composition. The films obtained aft...

A NMR approach to understand water behaviour on chitosan/ glycerol films

Sucrose in the concentrated solution or the supercooled “state” : a review of c...

Sucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it possesses high potentialities for the food industry in areas as different as pastry ind...

Sucrose in the concentrated solution or the supercooled “State”: A review of ca...

Sucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it possesses high potentialities for the food industry in areas as different as pastry ind...

Study of the effect of non-thermal treatments on the safety of some fruits and ...

Storage stability of a safer ovos moles formulation: texture and microbiologica...

Effect of ultrasonication, thermosonication and UV-C irradiation on the quality...

Influence of disinfectant technologies on red bell peppers safety

The development of innovative technologies, promoting fruits and vegetables safety to reduce the risk of related food-borne diseases, is an actual concern. Several sanitizing agents for washing fruits and vegetables may be used to reduce the risk of microbial contamination. Traditional washing technologies utilize chlorine and hydrogen peroxide as sanitizing agents for fresh produce. More recently, ozone is bei...

Effect of ultrasonication, thermosonication and ultraviolet irradiation on the ...

The objective of this work was to study the effect of ultrasonication, thermosonication and UV-C irradiation on the quality attributes of strawberries (Fragaria anannassa) and red bell peppers (Capsicum annuum, L.). Thermosonication studies were carried out at 50ºC and 65ºC. Control water treatments at the same temperatures were conducted. The analysed quality factors were colour and texture for both products, ...

Effect of non-thermal methods on the safety of strawberries (Fragaria anannassa...

Innovative non-thermal technologies have been studied as an attempt to substitute thermal methods on fruits and vegetables processing. The objective was to study the effect of methods, such as ultrasonication, and its combination with a milder heat treatment (thermosonication), and UV-C irradiation on safety of strawberries and watercress. Thermosonication studies were carried out at 50ºC, 55ºC, 65ºC and room t...