Results 231 to 240 of about 559,174 (304)
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Food Chemistry, 2019
This study investigated the gelation properties of composite gels prepared with golden threadfin bream myosin and 2% (w/v) deacetylated konjac glucomannan under different high pressure processing (HPP).
Zhiyu Li +3 more
semanticscholar +1 more source
This study investigated the gelation properties of composite gels prepared with golden threadfin bream myosin and 2% (w/v) deacetylated konjac glucomannan under different high pressure processing (HPP).
Zhiyu Li +3 more
semanticscholar +1 more source
High pressure processing of tamarind (Tamarindus indica) seed for xyloglucan extraction
, 2020Tamarind seed xyloglucan was extracted from tamarind kernel powder by applying high pressure processing and a conventional method. The main objective was to investigate the potential of high pressure processing for the extraction of tamarind seed ...
N. Limsangouan +4 more
semanticscholar +1 more source
High pressure-processed guacamole
Innovative Food Science & Emerging Technologies, 2000Abstract The effects of continuous or oscillatory high pressure (HP) treatments on polyphenoloxidase (PPO) and lipoxygenase (LOX) activities, standard plate, yeast and mold counts, sensory acceptability, and instrumental color in guacamole were evaluated. Significantly less (P 0.05) from that of guacamole controls. Browning during storage was related
E. Palou +5 more
openaire +1 more source
Innovative Food Science & Emerging Technologies, 2019
We studied the effect of high pressure processing (HPP) (400, 450, 500, and 600 MPa/5 min/20 °C) and thermal pasteurization (85 °C/1 min) on anthocyanins, non-anthocyanin phenolic compounds, tocopherols and antioxidant capacity toward oxygen and nitrogen
T. F. F. Silveira +5 more
semanticscholar +1 more source
We studied the effect of high pressure processing (HPP) (400, 450, 500, and 600 MPa/5 min/20 °C) and thermal pasteurization (85 °C/1 min) on anthocyanins, non-anthocyanin phenolic compounds, tocopherols and antioxidant capacity toward oxygen and nitrogen
T. F. F. Silveira +5 more
semanticscholar +1 more source
Food Chemistry, 2019
The objective of this work was to assess the impact of high-pressure processing (HPP) on the carotenoid profile, colour as well as the microbial and enzymatic stability of cloudy carrot juice.
C. Stinco +9 more
semanticscholar +1 more source
The objective of this work was to assess the impact of high-pressure processing (HPP) on the carotenoid profile, colour as well as the microbial and enzymatic stability of cloudy carrot juice.
C. Stinco +9 more
semanticscholar +1 more source
Food Hydrocolloids, 2019
The use of high pressure processing (HPP) for development of stable emulsion-based delivery systems has been recently increased. Under adequate conditions, application of high pressures modifies the functionality of protein and polysaccharide molecules ...
S. Gharibzahedi +7 more
semanticscholar +1 more source
The use of high pressure processing (HPP) for development of stable emulsion-based delivery systems has been recently increased. Under adequate conditions, application of high pressures modifies the functionality of protein and polysaccharide molecules ...
S. Gharibzahedi +7 more
semanticscholar +1 more source
Food Science and Technology International, 2008
High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods.
V.M. Balasubramaniam, D. Farkas
openaire +1 more source
High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods.
V.M. Balasubramaniam, D. Farkas
openaire +1 more source
Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages.
Food Research International, 2019High-pressure processing is an emerging food preservation technology that causes minimal product quality loss: Food packaged and high-pressure processed keep most of their nutritional qualities, in addition to extending their shelf life.
Luís Marangoni Júnior +3 more
semanticscholar +1 more source
High-pressure processing: Effect on textural properties of food- A review
Journal of Food Engineering, 2023K. Gokul Nath +2 more
semanticscholar +1 more source
Food Chemistry, 2019
The effects of high pressure processing on the binding interactions of α-lactalbumin and pelargonidin-3-glucoside were studied using the fluorescence quenching, molecular dynamic simulation and molecular docking analysis.
Hui Zou +4 more
semanticscholar +1 more source
The effects of high pressure processing on the binding interactions of α-lactalbumin and pelargonidin-3-glucoside were studied using the fluorescence quenching, molecular dynamic simulation and molecular docking analysis.
Hui Zou +4 more
semanticscholar +1 more source