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Adaptations to High Hydrostatic Pressure
Annual Review of Physiology, 1992The importance of adaptation to high pressure has long been implicit in the findings of studies in which 1 atm-adapted species were subjected to elevated pressures. Recent comparative studies have shown that pressure sensitivities of enzymes, structural proteins, and membrane-based systems differ markedly between shallow- and deep-living species. These
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High hydrostatic pressure ESR manostats
High Pressure Research, 1990Abstract Two high pressure X-band ESR resonators for sensitive measurements are described. Both systems have 100 kHz internal modulation coils and can cooperate with any standard ESR spectrometer. These cavities operate in two different temperature and pressure ranges: 77–400 K, up to 0.8 GPa and liquid helium temperature range, up to 1 GPa ...
A. Sienkiewicz, M. Jaworski
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High Hydrostatic Pressure Treatments for Beer Stabilization
Journal of Food Science, 2000ABSTRACT: Crude cloudy beers from a small‐scale brewery were treated with high hydrostatic pressure (HHP‐600 MPa, 5 min) or heat pasteurized (60 °C, 10 min). The treatments did not affect pH, ethanol, extract, bitterness, or phenolics in comparison with untreated beers; HHP beers retained permanent haze, similar
CASTELLARI M. +4 more
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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 and Enzymology
1999The recent interest in high pressure biochemistry requires more fundamental studies on the behavior of enzymes under such extreme conditions. In this paper we shortly review some basic knowledge on the high pressure effect on enzyme reactions, together with some new data concerning high pressure micellar enzymology taking as a model for enzyme studies ...
Claude Balny, Natalia L. Klyachko
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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 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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High Hydrostatic Pressure Processing
2023Zamantha Escobedo-Avellaneda +5 more
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Enzyme catalysis at high hydrostatic pressure
In the past, several methods have been developed to improve the application of the biocatalysts, such as immobilizing enzymes on support materials to ensure reusability, improve stability, and maintain their activity. Furthermore, the use of non-aqueous media and genetic engineering has been applied to further enhance the enzyme performance with ...openaire +1 more source