Results 221 to 230 of about 559,174 (304)
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High pressure processing accelarated the release of RG-I pectic polysaccharides from citrus peel
Carbohydrate Polymers, 2021High pressure processing (HPP) has become a promising strategy for extracting bioactive constituents. In this study, the impact of HPP treatment at various pH values (2.0, 8.0, and 12.0) on the macromolecular, structural, antioxidant capacity ...
Zhiqiang Hou, Shiguo Chen
exaly +2 more sources
High-pressure processing of fish and shellfish products: Safety, quality, and research prospects.
Comprehensive Reviews in Food Science and Food Safety, 2022Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety.
Ume Roobab +8 more
semanticscholar +1 more source
Food Research International, 2021
The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat.
Ume Roobab +8 more
semanticscholar +1 more source
The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat.
Ume Roobab +8 more
semanticscholar +1 more source
Food Chemistry, 2021
High pressure processing (HPP) exhibited different effect on polyphenol oxidase (PPO), but the conformational changes was not clear yet. In this study, molecular dynamics simulation combined with spectroscopic experiments were used to explore PPO ...
Hengle Zhou +7 more
semanticscholar +1 more source
High pressure processing (HPP) exhibited different effect on polyphenol oxidase (PPO), but the conformational changes was not clear yet. In this study, molecular dynamics simulation combined with spectroscopic experiments were used to explore PPO ...
Hengle Zhou +7 more
semanticscholar +1 more source
Improvement of the storage stability of C-phycocyanin in beverages by high-pressure processing
, 2021This study investigates the effect of high-pressure processing (HPP) on the structure and color stability of phycocyanin, phycocyanin-whey protein, and phycocyanin-carrageenan mixtures.
Zhong Zhang +4 more
semanticscholar +1 more source
High Pressure Processes in Biorefineries
Chemie Ingenieur Technik, 2011AbstractAn overview of high pressure processes for producing chemicals from lignocellulosic biomass is presented. Special attention is given to the combination of different process steps and scale‐up possibilities for the apparatus involved. Based on literature and own experiments it is shown that, under the condition of an adapted choice of process ...
Zetzl, Carsten +4 more
openaire +1 more source
Evaluation of the economic and environmental sustainability of high pressure processing of foods
Innovative Food Science & Emerging Technologies, 2020A comparative evaluation of the environmental/economic performance of High Pressure Processing (HPP) technology for food processing is made using Life Cycle Costing (LCC) and Life Cycle Assessment (LCA) methodologies.
Federica Cacace +3 more
semanticscholar +1 more source
Food Chemistry, 2020
The aim of this study was to determine the influence of static and multi-pulsed hydrostatic pressure processing (HPP) treatments on the polyphenolic profile, oxidoreductase activity, colour, and browning index of carrot juice. Phenolic acids, flavonoids,
J. Szczepańska +3 more
semanticscholar +1 more source
The aim of this study was to determine the influence of static and multi-pulsed hydrostatic pressure processing (HPP) treatments on the polyphenolic profile, oxidoreductase activity, colour, and browning index of carrot juice. Phenolic acids, flavonoids,
J. Szczepańska +3 more
semanticscholar +1 more source
Journal of Food Science, 2000
Scope of Deliverables: This section covers high pressure processing as an alternative technology for preservation of foods. It includes critical process factors, their effect on inactivation levels and mechanisms of inactivation, as well as pathogens of concern and recommendations for surrogates. Methods to handle deviations are also described.
DANIEL F. FARKAS, DALLAS G. HOOVER
openaire +1 more source
Scope of Deliverables: This section covers high pressure processing as an alternative technology for preservation of foods. It includes critical process factors, their effect on inactivation levels and mechanisms of inactivation, as well as pathogens of concern and recommendations for surrogates. Methods to handle deviations are also described.
DANIEL F. FARKAS, DALLAS G. HOOVER
openaire +1 more source
Food Hydrocolloids, 2019
The effects and mechanism of high-pressure processing (HPP) (100–500 MPa) and CaCl2 addition on golden threadfin bream myosin gel were investigated. Results for water holding capacity (WHC) and gel strength revealed the HPP at 100–300 MPa could markedly ...
Zebin Guo +3 more
semanticscholar +1 more source
The effects and mechanism of high-pressure processing (HPP) (100–500 MPa) and CaCl2 addition on golden threadfin bream myosin gel were investigated. Results for water holding capacity (WHC) and gel strength revealed the HPP at 100–300 MPa could markedly ...
Zebin Guo +3 more
semanticscholar +1 more source