Effect of Heat on Food Properties

Aadil, Rana Muhammad; Roobab, Ume; Maan, Abid Aslam; Madni, Ghulam Muhammad

doi:10.1016/b978-0-08-100596-5.21660-0

Cited by 12 publications

(12 citation statements)

References 47 publications

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“…This method also minimise the nutritional loses by inactivating the microorganisms and enzymes in a short time compared to other traditional thermal processes (Siguemoto et al ., ). The combination of different novel techniques has been confirmed that they were able to control the microbial load, enzymatic activities and enhance the food safety of juices (Aadil et al ., , ; Chang et al ., ; Tian et al ., ). Therefore, the combination of these two techniques is useful to improve the safety and quality of SCJ, which is the objective of this study.…”

Section: Introductionmentioning

confidence: 99%

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Zia

Khan

Zeng

et al. 2019

Int J of Food Sci Tech

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The main objective of this study was to investigate the combined effect of microwave (MW) treatment (2450 MHz for 120 s), ultrasonication (US) (24 KHz, 20°C for 20 min) and combined treatment (MW-US) on the quality and stability of sugarcane juice (SCJ) during 21 days of storage at 4°C. The effect of the treatments and storage time on physicochemical, bioactive compounds (total phenolic, flavonoids and ascorbic acid content) and microbial analysis of SCJ. No significant (P < 0.05) changes were observed in°Brix, while there was an increase in pH and a decrease in titratable acidity in all treatments. Compared to US and MW, MW-US treatments was more effective in preserving colour attributes, total phenolic and flavonoids contents, ascorbic acid and antioxidant capacities of the SCJ during storage. The results regarding the microbial count indicate that more microbial safety and longer shelf life was achieved by MW-US. MW-US treatment is an effective technology for improving the safety and shelf life of SCJ by minimising quality changes, retaining bioactive compounds and reducing microbial growth during storage. International Journal of Food Science and Technology 2019Effect of microwave and ultrasonication on sugarcane juice S. Zia et al. International Journal of Food Science and Technology 2019Effect of microwave and ultrasonication on sugarcane juice S. Zia et al.

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Section: Introductionmentioning

confidence: 99%

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Zia

Khan

Zeng

et al. 2019

Int J of Food Sci Tech

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“…This should be considered in future experiments. While the combination of UAE with other non-thermal techniques such as pulsed electric field-assisted extraction has also been in the interest of researchers (Aadil et al, 2015(Aadil et al, , 2018Aadil, Roobab, Maan, & Madni, 2019;Zhang et al, 2019). In future work, it may be useful to study particular aspects of the nutritional quality of cooking oils using ultrasounds and other green processing technologies as an extraction method.…”

Section: Indus Trial Challeng E S and Future Pros Pec Tivementioning

confidence: 99%

Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

Mushtaq

Roobab

Denoya

et al. 2020

J. Food Process. Preserv.

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Conventional methods commonly used for oil extraction involve the use of mechanical pressing and organic solvent extraction, are associated with the loss of nutritional components, decrease of extraction efficiency and increase of energy consumption as well as environmental issues, due to the use of a solvent which can be toxic (Da Porto, Porretto, & Decorti, 2013; Roobab, Aadil, Hassan, & Zeng, 2019). Due to this drawback, a growing interest has been shown over the last years to develop innovative sustainable processes, which can promote environmental protection, reduce energy consumption, and improve extraction efficiency according to the

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“…Among traditional preservation methods, thermal processing methods such as sterilization are effective techniques since they are able to inactivate highly resistant spore forming bacteria as well as viruses [8,9]. Despite the food safety benefits, thermal processing methods can also affect the quality characteristics of foods by degrading their nutritional and sensory properties [10].…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Foodborne Viruses by High-Pressure Processing (HPP)

Govaris

Pexara

2021

Foods

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High-pressure processing (HPP) is an innovative non-thermal food preservation method. HPP can inactivate microorganisms, including viruses, with minimal influence on the physicochemical and sensory properties of foods. The most significant foodborne viruses are human norovirus (HuNoV), hepatitis A virus (HAV), human rotavirus (HRV), hepatitis E virus (HEV), human astrovirus (HAstV), human adenovirus (HuAdV), Aichi virus (AiV), sapovirus (SaV), and enterovirus (EV), which have also been implicated in foodborne outbreaks in various countries. The HPP inactivation of foodborne viruses in foods depends on high-pressure processing parameters (pressure, temperature, and duration time) or non-processing parameters such as virus type, food matrix, water activity (aw), and the pH of foods. HPP was found to be effective for the inactivation of foodborne viruses such as HuNoV, HAV, HAstV, and HuAdV in foods. HPP treatments have been found to be effective at eliminating foodborne viruses in high-risk foods such as shellfish and vegetables. The present work reviews the published data on the effect of HPP processing on foodborne viruses in laboratory media and foods.

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Effect of Heat on Food Properties

Cited by 12 publications

References 47 publications

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

Inactivation of Foodborne Viruses by High-Pressure Processing (HPP)

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