Sonication is a relatively new and eco-friendly method used to extend the shelf life of food products. This study aimed to investigate the effects of ultrasonication and thermal treatments on the…
بواسطة
Mohammad Fikry, Yus Aniza Yusof, Alhussein M Al-Awaadh, Syahrul Anis Hazwani Mohd Baroyi, Nashratul Shera Mohamad Ghazali, Kazunori Kadota, Shuhaimi Mustafa, Hazizi Abu Saad, Nor Nadiah Abdul Karim Shah, Saleh Al-Ghamdi
The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical,…
بواسطة
Bandar M Alfaifi, Saleh Al-Ghamdi, Moath B Othman, Ali I Hobani, Gamaleldin M Suliman
The main objective of this study was to evaluate the feasibility of developing shelf stable avocado puree processed with pressure-assisted thermal sterilization (PATS). A pressure of 600 MPa and…