ABSTRACT: The history of food science, technology and nutrition and their expansion in respect of raw material, processing, finished products and nutritional value goes back to many years and is still the interests of many researchers. In this work ascorbic acid has been taken not only as an important and vital vitamin to be investigated during the course of different heat processes but also as...

in this study, a numerical model was developed to investigate the two-dimensional heat transfer in a homogenous finite cylinder to predict the local temperature and sterilizing value during caviar pasteurization. a fixed grid finite difference method was used in the solution of heat transfer equations according to crank-nicolson’s scheme. the model was validated by comparison of the experimenta...

The effect of hyperthermia on cognitive function remains equivocal, perhaps because of methodological discrepancy. Using electroencephalographic event-related potentials (ERPs), we tested the hypothesis that a passive heat stress impairs cognitive processing. Thirteen volunteers performed repeated auditory oddball paradigms under two thermal conditions, normothermic time control and heat stress...

the aim of this study was to evaluate the sensitivity of the population of fez and casablanca in morocco to dry white beans (phaseolus vulgaris) and to investigate the effect of food processing (heat and/or enzymatic hydrolysis by pepsin) on this sensitivity. work was based on a bank consisting of 146 sera from patients with atopic hypersensitivity in order to evaluate specific immunoglobulin e...