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Garum: recovering of the production process of an ancestral condiment

The objective of the present work was to study the shelf life of a recipe of a fish sauce Garum originated in the roman empire.

Effect of heat and thermosonication treatments on watercress (Nasturtium offici...

The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order reaction kinetics adeq...

Modelling kinetics of watercress (Nasturtium officinale) colour changes due to ...

Watercress (Nasturtium officinale) colour changes due to blanching by heat and a combined treatment of heat/ultrasound (thermosonication) were studied in thetemperature range of 82.5 to 92.5 °C. The application of thermosonication was intended to enable less severe blanching treatments and, therefore, improve the quality of the blanched product. The thermosonication blanching processes promoted change...

Role of ODL on sharing pilot plant resources among European Food Engineering Un...

The new means of communication in the last decade opened new learning opportunities that include the so called distance learning or opened distance learning. These are being more and more used by educational institutions at all levels. The EU Thematic Network ISEKI_Food (Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development), through working group 5, in charge...

Novas tecnologias de pré-tratamento de hortofrutícolas

Novas tecnologias de prétratamento de hortofrutícolas

Determinação de propriedades térmicas de frutos tropicais : polpa e néctar de c...

Kinetic parameters estimation using the Paired Equivalent Isothermal Exposures ...

With the purpose of testing the recently developed Paired Equivalent Isothermal Exposures (PETE) method, to determine reaction kinetic parameters under nonisothermal conditions, continuous pasteurizations were carried out with a nectar of a tropical fruit [25% of Cupuacu (Theobroma grandiflorum) pulp and 15% of sugar] in order to estimate the ascorbic acid thermal degradation kinetic parameters. The experimenta...