Results 11 to 20 of about 559,174 (304)
Review on high-pressure processing of foods
Cogent Food & Agriculture, 2019 In food processing technology, the most used method is thermal processing. These methods reduce most essential qualities. Non-thermal reduces this loss.
Gezai Abera
doaj +2 more sources
A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing
Foods, 2020 Current plant-based yogurts are made by the fermentation of plant-based milks. Although this imparts fermented flavors and probiotic cultures, the process is relatively longer and often leads to textural issues.
Shaun Y. J. Sim +2 more
doaj +2 more sources
High-Pressure Processing in Food
Biointerface Research in Applied Chemistry, 2020 Thermal processing has been the most common method in food processing technology, but it has eliminated the quality of fresh type food (nutritionally and sensorial). Therefore, the non-thermal methods emerged, and High-Pressure Processing (HPP), applying 100 to 1000 MPa for a short period, is the most popular one due to maintaining the food's ...
Shakiba Narjabadi Fam +5 more
openaire +2 more sources
High-Pressure Processing for Sustainable Food Supply
Sustainability, 2021 Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of
Brera Ghulam Nabi +9 more
semanticscholar +1 more source
High-pressure processing of meat: Molecular impacts and industrial applications.
Comprehensive Reviews in Food Science and Food Safety, 2020 High-pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever-growing implementation, and meat products represent about a quarter of the HPP foods.
T. Bolumar +9 more
semanticscholar +1 more source
Effects of dynamic high-pressure processing on bioactive components of milk
Shipin yu jixie, 2023 Milk contains a variety of bioactive ingredients, such as lactoferrin and immunoglobulin, which are beneficial to health. Reducing the loss of these proteins during processing has always been the focus of attention.
AI Zheng-wen, XU Zhi-yuan, YE Jing-jin
doaj +1 more source
Inactivation of a Norovirus by High-Pressure Processing [PDF]
Applied and Environmental Microbiology, 2007 ABSTRACT Murine norovirus (strain MNV-1), a propagable norovirus, was evaluated for susceptibility to high-pressure processing. Experiments with virus stocks in Dulbecco's modified Eagle medium demonstrated that at room temperature (20°C) the virus was inactivated over a pressure range of 350 to 450 MPa, with a 5-min, 450-MPa ...
David H, Kingsley +4 more
openaire +2 more sources
Applied Sciences, 2022 In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 ...
Marcin A. Kurek +3 more
doaj +1 more source
Ultra-High Pressure Chilled Meat Processing: A Promising Storage Method [PDF]
E3S Web of Conferences, 2020 The positive effect of ultra-high pressure on the shelf life of chilled meat during refrigerated storage has been established. It has been proven that 6 minutes meat processing at the 800 MPa pressure provides high organoleptic characteristics (color ...
Tikhonov Sergei +5 more
doaj +1 more source
Gels, 2022 Starch-based hydrogels are natural polymeric structures with high potential interest for food, cosmeceutical, and pharmaceutical applications. In this study, the physical stability of starch-based hydrogels produced via high-pressure processing (HPP) was
Dominique Larrea-Wachtendorff +2 more
doaj +1 more source