웹2024년 4월 3일 · Abstract. High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this … 웹V M Bala Balasubramaniam 1 , Sergio I Martínez-Monteagudo, Rockendra Gupta. Affiliation 1 Department of Food Science and Technology. PMID: 25747234 DOI: 10.1146/annurev-food-022814-015539 Abstract High pressure processing ...
VM Balasubramaniam (0000-0002-1540-4273) - ORCID
웹2024년 2월 7일 · Agcam E, Akyıldız A, Balasubramaniam VM. Optimization of anthocyanins extraction from black carrot pomace with thermosonication. Food Chemistry. 2024; 237:461-470; 14. Chaiklahan R, Chirasuwan N, Triratana P, Loha V, Tia S, Bunnag B. Polysaccharide extraction from Spirulina sp. and its antioxidant capacity. 웹2024년 9월 30일 · Currently running VMs on the host will need to be vMotion’d to a different host and back, or shutdown (reset will not work) and powered on again for the updated VMware Tools repository to be accessible. After rebooting the VMware ESXi host, the productLocker location is not added to the security policies for the VMs. panasonic personal trimmer
High Pressure Processing of Food: Principles, Technology and …
웹1997년 11월 1일 · Abstract. The effectiveness in moisture retention and reduction of fat uptake of different edible coatings on a fat-free starchy product was determined. Mashed potato balls of 47 mm diameter were used as model food system. Samples were coated with corn zein (CZ), hydroxypropyl methyl cellulose (HPMC) or methyl cellulose (MC) film-forming solutions. 웹Abstract. The effects of high-hydrostatic-pressure (HHP) conditions on the physicochemical quality and histological changes in kimchi cabbage ( Brassica rapa L. ssp. pekinensis) during salting were investigated. The salinity and electrical conductivity of shred-type kimchi cabbage salted for 5 min with 15% brine at 200 MPa were 2.52% and 36.25 ... 웹2016년 8월 30일 · Kyung Hwa Choi, Sun Im Kim, Dong Uk lee, Jung Tae Jeon* panasonic phone model kx-tgla40