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The Effect of High Hydrostatic Pressure on the Strawberry Anthocyanins
Journal of Agricultural and Food Chemistry, 2000Color stability of fruit juice made from strawberries (Fragaria x ananassa, cv. Elsanta) that were subjected to high hydrostatic pressure was studied by measuring the anthocyanin content. High hysrostatic pressure is a method of preservation of food alternative to heat treatment.
I, Zabetakis, D, Leclerc, P, Kajda
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Inactivation of selected picornaviruses by high hydrostatic pressure
Virus Research, 2004The potential of high hydrostatic pressure processing (HPP) to inactivate Aichi virus (AiV), human parechovirus-1 (HPeV-1), and the coxsackievirus strains A9 and B5 was investigated. For coxsackievirus A9 (CAV9), a 5-min HPP treatment in minimum essential growth medium (MEM) supplemented with 10% fetal bovine sera (FBS) resulted in 3.4-, 6.5-, and 7.6 ...
David H, Kingsley +2 more
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High hydrostatic pressure and biology: a brief history
Applied Microbiology and Biotechnology, 2010Pressure as a thermodynamical parameter was successively introduced in physics, hydrometallurgy, geochemistry, and biology. In all cases, the main objective was to recreate a natural phenomenon (gas or liquid compressibility, synthesis or crystal growth of minerals, survival of deep sea microorganisms…).
Gérard, Demazeau, Nolwennig, Rivalain
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Induction of rice mutations by high hydrostatic pressure
Plant Physiology and Biochemistry, 2013High hydrostatic pressure (HHP) is an extreme thermo-physical factor that affects the synthesis of DNA, RNA and proteins and induces mutagenesis in microorganisms. Our previous studies showed that exposure to 25-100 MPa HHP for 12 h retarded the germination and affected the viability of rice (Oryza sativa L.) seeds, increased the tolerance of rice ...
Wei, Zhang +6 more
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Tetrahedron: Asymmetry, 1996
Abstract The effect of high hydrostatic pressure and high pressure homogenization on the microbial reductions of the model prochiral ketones 1a-c is described. Various strains of Saccharomyces cerevisiae and Yarrowia lipolytica are utilized in the reduction and higher enantioselectivities are generally achieved together with lower yields ...
FANTIN, Giancarlo +6 more
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Abstract The effect of high hydrostatic pressure and high pressure homogenization on the microbial reductions of the model prochiral ketones 1a-c is described. Various strains of Saccharomyces cerevisiae and Yarrowia lipolytica are utilized in the reduction and higher enantioselectivities are generally achieved together with lower yields ...
FANTIN, Giancarlo +6 more
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High Hydrostatic Pressure Processing of Cheese
Comprehensive Reviews in Food Science and Food Safety, 2012Abstract: High hydrostatic pressure (HHP) is a cutting‐edge processing technology attracting research and industrial interest in the food sector due to its potential to produce microbiologically safe products, modify the functional properties of proteins and polysaccharides, and alter biochemical reactions ...
Yamile Martínez‐Rodríguez +5 more
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Application of High Hydrostatic Pressure for Meat Tenderization
2016The quality attributes of meat which are important to the consumer, in addition to safety and nutritional considerations, include visual traits and sensory traits. The tenderness and color are the primary sensory and visual traits of importance, respectively.
Sikes, A. L., Warner, R.
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High hydrostatic pressure effects onSpirostomum ambiguum
Calcified Tissue Research, 1967The effects of hydrostatic pressure on the ciliateSpirostomum ambiguum, when the organism is uncalcified in the early stage of culture and when it is calcified after periods of time are described. Uncalcified cells are sensitive to pressure, becoming quiescent at 250 atm, distorting at 300 atm and disrupting at 550 atm.
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High Hydrostatic Pressure Food Processing
2010The wide variety of commercialized food products using high-pressure processing (HPP) illustrates the versatility of this technology that has evolved from the status of emerging processing to an industrial reliable technology in the past 20 years. The unique effects of pressure on food constituents along with the consumers' acceptance of the process ...
Stephanie Jung +2 more
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High Hydrostatic Pressure Processing
2023Zamantha Escobedo-Avellaneda +5 more
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