Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides
Abstract Nostoc sphaeroides has been used as herbal medicine and dietary supplement in Asian countries from prehistoric times. When N. sphaeroides is pasteurized using conventional high-pressure (HP) steam (121 °C, 30 min), its natural texture and nutritional ingredients are negatively affected. Thi...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Xu, Jicheng [verfasserIn] Zhang, Min [verfasserIn] Adhikari, Benu [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Journal of applied phycology - Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989, 30(2017), 2 vom: 09. Nov., Seite 1041-1048 |
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| Übergeordnetes Werk: |
volume:30 ; year:2017 ; number:2 ; day:09 ; month:11 ; pages:1041-1048 |
| Links: |
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| DOI / URN: |
10.1007/s10811-017-1325-x |
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| Katalog-ID: |
SPR013484591 |
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| 100 | 1 | |a Xu, Jicheng |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides |
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| 520 | |a Abstract Nostoc sphaeroides has been used as herbal medicine and dietary supplement in Asian countries from prehistoric times. When N. sphaeroides is pasteurized using conventional high-pressure (HP) steam (121 °C, 30 min), its natural texture and nutritional ingredients are negatively affected. This study investigated the effect of radio frequency (RF) heating on the degree of microbial kill, texture, water distribution, and rheological properties of N. sphaeroides and compared the effect of HP steam (121 °C, 30 min) pasteurization on these parameters. RF (6 kW, 27 MHz) pasteurization was carried out for 10, 20, and 30 min at 67 °C. The results showed that the RF heating carried out for 20 min achieved a 3 log reduction of bacteria which met the safety standard. The effects of RF pasteurization on the texture, water distribution, and rheological properties of N. sphaeroides were significantly lower than that in HP steam pasteurization. Therefore, the application of RF heating in N. sphaeroides would help broaden its application in food, health, and pharmaceutical formulations. | ||
| 650 | 4 | |a Cyanobacteria |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a RF heating |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Texture |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Water distribution |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Rheological properties |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Zhang, Min |e verfasserin |4 aut | |
| 700 | 1 | |a Adhikari, Benu |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of applied phycology |d Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989 |g 30(2017), 2 vom: 09. Nov., Seite 1041-1048 |w (DE-627)270429980 |w (DE-600)1477703-4 |x 1573-5176 |7 nnns |
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10.1007/s10811-017-1325-x doi (DE-627)SPR013484591 (SPR)s10811-017-1325-x-e DE-627 ger DE-627 rakwb eng 580 570 ASE 42.00 bkl Xu, Jicheng verfasserin aut Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Nostoc sphaeroides has been used as herbal medicine and dietary supplement in Asian countries from prehistoric times. When N. sphaeroides is pasteurized using conventional high-pressure (HP) steam (121 °C, 30 min), its natural texture and nutritional ingredients are negatively affected. This study investigated the effect of radio frequency (RF) heating on the degree of microbial kill, texture, water distribution, and rheological properties of N. sphaeroides and compared the effect of HP steam (121 °C, 30 min) pasteurization on these parameters. RF (6 kW, 27 MHz) pasteurization was carried out for 10, 20, and 30 min at 67 °C. The results showed that the RF heating carried out for 20 min achieved a 3 log reduction of bacteria which met the safety standard. The effects of RF pasteurization on the texture, water distribution, and rheological properties of N. sphaeroides were significantly lower than that in HP steam pasteurization. Therefore, the application of RF heating in N. sphaeroides would help broaden its application in food, health, and pharmaceutical formulations. Cyanobacteria (dpeaa)DE-He213 RF heating (dpeaa)DE-He213 Texture (dpeaa)DE-He213 Water distribution (dpeaa)DE-He213 Rheological properties (dpeaa)DE-He213 Zhang, Min verfasserin aut Adhikari, Benu verfasserin aut Enthalten in Journal of applied phycology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989 30(2017), 2 vom: 09. Nov., Seite 1041-1048 (DE-627)270429980 (DE-600)1477703-4 1573-5176 nnns volume:30 year:2017 number:2 day:09 month:11 pages:1041-1048 https://dx.doi.org/10.1007/s10811-017-1325-x lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_381 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.00 ASE AR 30 2017 2 09 11 1041-1048 |
| spelling |
10.1007/s10811-017-1325-x doi (DE-627)SPR013484591 (SPR)s10811-017-1325-x-e DE-627 ger DE-627 rakwb eng 580 570 ASE 42.00 bkl Xu, Jicheng verfasserin aut Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Nostoc sphaeroides has been used as herbal medicine and dietary supplement in Asian countries from prehistoric times. When N. sphaeroides is pasteurized using conventional high-pressure (HP) steam (121 °C, 30 min), its natural texture and nutritional ingredients are negatively affected. This study investigated the effect of radio frequency (RF) heating on the degree of microbial kill, texture, water distribution, and rheological properties of N. sphaeroides and compared the effect of HP steam (121 °C, 30 min) pasteurization on these parameters. RF (6 kW, 27 MHz) pasteurization was carried out for 10, 20, and 30 min at 67 °C. The results showed that the RF heating carried out for 20 min achieved a 3 log reduction of bacteria which met the safety standard. The effects of RF pasteurization on the texture, water distribution, and rheological properties of N. sphaeroides were significantly lower than that in HP steam pasteurization. Therefore, the application of RF heating in N. sphaeroides would help broaden its application in food, health, and pharmaceutical formulations. Cyanobacteria (dpeaa)DE-He213 RF heating (dpeaa)DE-He213 Texture (dpeaa)DE-He213 Water distribution (dpeaa)DE-He213 Rheological properties (dpeaa)DE-He213 Zhang, Min verfasserin aut Adhikari, Benu verfasserin aut Enthalten in Journal of applied phycology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989 30(2017), 2 vom: 09. Nov., Seite 1041-1048 (DE-627)270429980 (DE-600)1477703-4 1573-5176 nnns volume:30 year:2017 number:2 day:09 month:11 pages:1041-1048 https://dx.doi.org/10.1007/s10811-017-1325-x lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_381 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.00 ASE AR 30 2017 2 09 11 1041-1048 |
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10.1007/s10811-017-1325-x doi (DE-627)SPR013484591 (SPR)s10811-017-1325-x-e DE-627 ger DE-627 rakwb eng 580 570 ASE 42.00 bkl Xu, Jicheng verfasserin aut Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Nostoc sphaeroides has been used as herbal medicine and dietary supplement in Asian countries from prehistoric times. When N. sphaeroides is pasteurized using conventional high-pressure (HP) steam (121 °C, 30 min), its natural texture and nutritional ingredients are negatively affected. This study investigated the effect of radio frequency (RF) heating on the degree of microbial kill, texture, water distribution, and rheological properties of N. sphaeroides and compared the effect of HP steam (121 °C, 30 min) pasteurization on these parameters. RF (6 kW, 27 MHz) pasteurization was carried out for 10, 20, and 30 min at 67 °C. The results showed that the RF heating carried out for 20 min achieved a 3 log reduction of bacteria which met the safety standard. The effects of RF pasteurization on the texture, water distribution, and rheological properties of N. sphaeroides were significantly lower than that in HP steam pasteurization. Therefore, the application of RF heating in N. sphaeroides would help broaden its application in food, health, and pharmaceutical formulations. Cyanobacteria (dpeaa)DE-He213 RF heating (dpeaa)DE-He213 Texture (dpeaa)DE-He213 Water distribution (dpeaa)DE-He213 Rheological properties (dpeaa)DE-He213 Zhang, Min verfasserin aut Adhikari, Benu verfasserin aut Enthalten in Journal of applied phycology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989 30(2017), 2 vom: 09. Nov., Seite 1041-1048 (DE-627)270429980 (DE-600)1477703-4 1573-5176 nnns volume:30 year:2017 number:2 day:09 month:11 pages:1041-1048 https://dx.doi.org/10.1007/s10811-017-1325-x lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_381 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.00 ASE AR 30 2017 2 09 11 1041-1048 |
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10.1007/s10811-017-1325-x doi (DE-627)SPR013484591 (SPR)s10811-017-1325-x-e DE-627 ger DE-627 rakwb eng 580 570 ASE 42.00 bkl Xu, Jicheng verfasserin aut Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Nostoc sphaeroides has been used as herbal medicine and dietary supplement in Asian countries from prehistoric times. When N. sphaeroides is pasteurized using conventional high-pressure (HP) steam (121 °C, 30 min), its natural texture and nutritional ingredients are negatively affected. This study investigated the effect of radio frequency (RF) heating on the degree of microbial kill, texture, water distribution, and rheological properties of N. sphaeroides and compared the effect of HP steam (121 °C, 30 min) pasteurization on these parameters. RF (6 kW, 27 MHz) pasteurization was carried out for 10, 20, and 30 min at 67 °C. The results showed that the RF heating carried out for 20 min achieved a 3 log reduction of bacteria which met the safety standard. The effects of RF pasteurization on the texture, water distribution, and rheological properties of N. sphaeroides were significantly lower than that in HP steam pasteurization. Therefore, the application of RF heating in N. sphaeroides would help broaden its application in food, health, and pharmaceutical formulations. Cyanobacteria (dpeaa)DE-He213 RF heating (dpeaa)DE-He213 Texture (dpeaa)DE-He213 Water distribution (dpeaa)DE-He213 Rheological properties (dpeaa)DE-He213 Zhang, Min verfasserin aut Adhikari, Benu verfasserin aut Enthalten in Journal of applied phycology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989 30(2017), 2 vom: 09. Nov., Seite 1041-1048 (DE-627)270429980 (DE-600)1477703-4 1573-5176 nnns volume:30 year:2017 number:2 day:09 month:11 pages:1041-1048 https://dx.doi.org/10.1007/s10811-017-1325-x lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_381 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.00 ASE AR 30 2017 2 09 11 1041-1048 |
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10.1007/s10811-017-1325-x doi (DE-627)SPR013484591 (SPR)s10811-017-1325-x-e DE-627 ger DE-627 rakwb eng 580 570 ASE 42.00 bkl Xu, Jicheng verfasserin aut Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Nostoc sphaeroides has been used as herbal medicine and dietary supplement in Asian countries from prehistoric times. When N. sphaeroides is pasteurized using conventional high-pressure (HP) steam (121 °C, 30 min), its natural texture and nutritional ingredients are negatively affected. This study investigated the effect of radio frequency (RF) heating on the degree of microbial kill, texture, water distribution, and rheological properties of N. sphaeroides and compared the effect of HP steam (121 °C, 30 min) pasteurization on these parameters. RF (6 kW, 27 MHz) pasteurization was carried out for 10, 20, and 30 min at 67 °C. The results showed that the RF heating carried out for 20 min achieved a 3 log reduction of bacteria which met the safety standard. The effects of RF pasteurization on the texture, water distribution, and rheological properties of N. sphaeroides were significantly lower than that in HP steam pasteurization. Therefore, the application of RF heating in N. sphaeroides would help broaden its application in food, health, and pharmaceutical formulations. Cyanobacteria (dpeaa)DE-He213 RF heating (dpeaa)DE-He213 Texture (dpeaa)DE-He213 Water distribution (dpeaa)DE-He213 Rheological properties (dpeaa)DE-He213 Zhang, Min verfasserin aut Adhikari, Benu verfasserin aut Enthalten in Journal of applied phycology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989 30(2017), 2 vom: 09. Nov., Seite 1041-1048 (DE-627)270429980 (DE-600)1477703-4 1573-5176 nnns volume:30 year:2017 number:2 day:09 month:11 pages:1041-1048 https://dx.doi.org/10.1007/s10811-017-1325-x lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_381 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 42.00 ASE AR 30 2017 2 09 11 1041-1048 |
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Journal of applied phycology |
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Xu, Jicheng @@aut@@ Zhang, Min @@aut@@ Adhikari, Benu @@aut@@ |
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When N. sphaeroides is pasteurized using conventional high-pressure (HP) steam (121 °C, 30 min), its natural texture and nutritional ingredients are negatively affected. This study investigated the effect of radio frequency (RF) heating on the degree of microbial kill, texture, water distribution, and rheological properties of N. sphaeroides and compared the effect of HP steam (121 °C, 30 min) pasteurization on these parameters. RF (6 kW, 27 MHz) pasteurization was carried out for 10, 20, and 30 min at 67 °C. The results showed that the RF heating carried out for 20 min achieved a 3 log reduction of bacteria which met the safety standard. The effects of RF pasteurization on the texture, water distribution, and rheological properties of N. sphaeroides were significantly lower than that in HP steam pasteurization. Therefore, the application of RF heating in N. sphaeroides would help broaden its application in food, health, and pharmaceutical formulations.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cyanobacteria</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">RF heating</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Texture</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Water distribution</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Rheological properties</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhang, Min</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Adhikari, Benu</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of applied phycology</subfield><subfield code="d">Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989</subfield><subfield code="g">30(2017), 2 vom: 09. 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Xu, Jicheng |
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Xu, Jicheng ddc 580 bkl 42.00 misc Cyanobacteria misc RF heating misc Texture misc Water distribution misc Rheological properties Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides |
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580 570 ASE 42.00 bkl Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides Cyanobacteria (dpeaa)DE-He213 RF heating (dpeaa)DE-He213 Texture (dpeaa)DE-He213 Water distribution (dpeaa)DE-He213 Rheological properties (dpeaa)DE-He213 |
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ddc 580 bkl 42.00 misc Cyanobacteria misc RF heating misc Texture misc Water distribution misc Rheological properties |
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ddc 580 bkl 42.00 misc Cyanobacteria misc RF heating misc Texture misc Water distribution misc Rheological properties |
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Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides |
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Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides |
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Xu, Jicheng |
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Xu, Jicheng Zhang, Min Adhikari, Benu |
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comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of nostoc sphaeroides |
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Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides |
| abstract |
Abstract Nostoc sphaeroides has been used as herbal medicine and dietary supplement in Asian countries from prehistoric times. When N. sphaeroides is pasteurized using conventional high-pressure (HP) steam (121 °C, 30 min), its natural texture and nutritional ingredients are negatively affected. This study investigated the effect of radio frequency (RF) heating on the degree of microbial kill, texture, water distribution, and rheological properties of N. sphaeroides and compared the effect of HP steam (121 °C, 30 min) pasteurization on these parameters. RF (6 kW, 27 MHz) pasteurization was carried out for 10, 20, and 30 min at 67 °C. The results showed that the RF heating carried out for 20 min achieved a 3 log reduction of bacteria which met the safety standard. The effects of RF pasteurization on the texture, water distribution, and rheological properties of N. sphaeroides were significantly lower than that in HP steam pasteurization. Therefore, the application of RF heating in N. sphaeroides would help broaden its application in food, health, and pharmaceutical formulations. |
| abstractGer |
Abstract Nostoc sphaeroides has been used as herbal medicine and dietary supplement in Asian countries from prehistoric times. When N. sphaeroides is pasteurized using conventional high-pressure (HP) steam (121 °C, 30 min), its natural texture and nutritional ingredients are negatively affected. This study investigated the effect of radio frequency (RF) heating on the degree of microbial kill, texture, water distribution, and rheological properties of N. sphaeroides and compared the effect of HP steam (121 °C, 30 min) pasteurization on these parameters. RF (6 kW, 27 MHz) pasteurization was carried out for 10, 20, and 30 min at 67 °C. The results showed that the RF heating carried out for 20 min achieved a 3 log reduction of bacteria which met the safety standard. The effects of RF pasteurization on the texture, water distribution, and rheological properties of N. sphaeroides were significantly lower than that in HP steam pasteurization. Therefore, the application of RF heating in N. sphaeroides would help broaden its application in food, health, and pharmaceutical formulations. |
| abstract_unstemmed |
Abstract Nostoc sphaeroides has been used as herbal medicine and dietary supplement in Asian countries from prehistoric times. When N. sphaeroides is pasteurized using conventional high-pressure (HP) steam (121 °C, 30 min), its natural texture and nutritional ingredients are negatively affected. This study investigated the effect of radio frequency (RF) heating on the degree of microbial kill, texture, water distribution, and rheological properties of N. sphaeroides and compared the effect of HP steam (121 °C, 30 min) pasteurization on these parameters. RF (6 kW, 27 MHz) pasteurization was carried out for 10, 20, and 30 min at 67 °C. The results showed that the RF heating carried out for 20 min achieved a 3 log reduction of bacteria which met the safety standard. The effects of RF pasteurization on the texture, water distribution, and rheological properties of N. sphaeroides were significantly lower than that in HP steam pasteurization. Therefore, the application of RF heating in N. sphaeroides would help broaden its application in food, health, and pharmaceutical formulations. |
| collection_details |
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| container_issue |
2 |
| title_short |
Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides |
| url |
https://dx.doi.org/10.1007/s10811-017-1325-x |
| remote_bool |
true |
| author2 |
Zhang, Min Adhikari, Benu |
| author2Str |
Zhang, Min Adhikari, Benu |
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c |
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false |
| doi_str |
10.1007/s10811-017-1325-x |
| up_date |
2024-07-03T20:02:43.494Z |
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| score |
7.397339 |