Results 251 to 260 of about 194,412 (299)

High Hydrostatic Pressure Treatments for Beer Stabilization

Journal of Food Science, 2000
ABSTRACT: 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., ARFELLI, Giuseppe, RIPONI C., CARPI G., AMATI A.   +4 more
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High hydrostatic pressure effects onSpirostomum ambiguum

Calcified Tissue Research, 1967
The 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

1999
The 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

2010
The 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, Carole Tonello Samson, Marie de Lamballerie   +2 more
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High Hydrostatic Pressure Processing of Cheese

Comprehensive Reviews in Food Science and Food Safety, 2012
Abstract:  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, Carlos Acosta‐Muñiz, Guadalupe I. Olivas, José Guerrero‐Beltrán, Dolores Rodrigo‐Aliaga, David R. Sepúlveda   +5 more
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High Hydrostatic Pressure Processing

2023
Zamantha Escobedo-Avellaneda, Génesis Vidal Buitimea-Cantúa, Magdalena de Jesús Rostro-Alanis, Amado Gutierrez-Sánchez, Jorge Navarro-Baez, Jorge Welti-Chanes   +5 more
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Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

Comprehensive Reviews in Food Science and Food Safety, 2021
Kemal Aganovic, Christian Hertel, Rudi F Vogel   +2 more
exaly  

Life in Multi-Extreme Environments: Brines, Osmotic and Hydrostatic Pressure─A Physicochemical View

Chemical Reviews, 2023
Rosario Oliva, Stewart Gault, C S Cockell   +2 more
exaly  

High Hydrostatic Pressure Processing

2006
Dallas G. Hoover, Dongsheng Guan, Haiqiang Chen   +2 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 ...
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