[PDF] Top 20 High pressure effect on the quality and stability of food-grade emulsions
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High pressure effect on the quality and stability of food-grade emulsions
... to the methodology applied by Shepard et ...mL of each sample were placed in 20 mL headspace vials, then cyclohexanone was added as internal standard (5 μg from an aqueous solution) along with 28% sodium ... See full document
139
Effect of high pressure on microorganism’s growth, antioxidant capacity, and wine colour
... conclusion, the use of HHP to pasteurize wine, as was proposed by previous works (Mok et ...minimize the impact on sensorial ...concerning the effect of HHP in wine, ... See full document
5
Effect of high-pressure pre-treatment on the enzymatic activity related to quality loss in frozen hake
... reporting the inhibition of DMA, FA, FFA, trimethylamine, total volatile amine and tertiary lipid oxidation compounds formation in HP-treated fish muscle, being verified that this effect ... See full document
98
High pressure processing effects on microbiological stability and physicochemical properties of a fruit salada
... protective effect against free radicals both in extracellular and intracellular spaces of biological ...reduces the risk of diseases like atherosclerosis and cardiovascular ... See full document
95
Study of the effect of high pressure processing on the potato frying process
... (peeled and unpeeled, packaged in water or under vacuum) subjected to 100-500 MPa for ...decrease of up to 42% in their firmness, and an increase of up to ~12-fold in water exudation of ... See full document
156
Study of the influence of high hydrostatic pressure on wine chemical and sensorial characteristics
... had the highest stability during 9 days of storage at 4 ºC after pressurization at 200 or 800 MPa compared with pressure treatment at 400 or 600 ...A high loss of both pigments ... See full document
277
Colored food emulsions - implications of pigment addition on the rheological behavior and microstructure
... important quality attribute of food products, being a determinant of its ...acceptability. The attainment of the adequate color, according to the consumer ... See full document
12
Production of yogurt under high pressure: effect on fermentative process and yogurt characteristic
... study of metabolome is only possible nowadays due to the great technological progress in instrumental analysis, which enable the development of metabolomic approaches (Tomita et ...involves ... See full document
172
Effect of high hydrostatic pressure on antioxidant content of ‘Ataulfo’ mango during postharvest maturation
... eggs and larvae of several genera and species of insects infesting raw ...that pressure levels required to destroy eggs and larvae of targeted pests (above 100 MPa) can ... See full document
8
Effect of pasteurization and high pressure in donkey milk and colostrum
... trends and therefore food markets are changing and will change more in the future (Palou et ...2007). The food products quality and safety are two factors that ... See full document
109
Effect of pasteurisation and high pressure on orange juice properties
... Physical and chemical preservation methods continue to be extensively ...pasteurisation and sterilisation, are the most used methods to process and preserve food, mainly due to its ... See full document
111
The Effect Of Ligament Stiffness On The Stability Of The Human Spine
... done on the muscles acting on the L4/L5 joint of the lumbar spine (Potvin and Brown, 2005:973- ...was the first to fully define and examine the ... See full document
6
Blood magnesium, and the interaction with calcium, on the risk of high-grade prostate cancer.
... influence the progression of prostate lesions to a higher ...in the incidence of advanced prostate cancer as men move from Eastern Asia to the West [29,39], while the ... See full document
7
The biological effects of high-pressure gas on the yeast transcriptome
... analysis, the most important factor corresponds to the condi- tions for stress ...After the pressure treatment, colony- forming units were monitored to select the appropriate conditions ... See full document
6
Effect of pressure on the physical properties of magnetorheological fluids
... between the two variables both in linear shear mode [7] and in flow mode ...[17]. The experiments were designed to verify the same interaction under a rotational loading, which is the ... See full document
12
Effect of sex, grade and school on enjoyment of physical education
... PE and enhance the perception of competence, one should consider to expose children to a wider spectrum of activities, so that it would create more opportunities for them to experiment ... See full document
14
The influence of the scale effect and high temperatures on the strength and strains of high performance concrete
... reduce the structure mass, labor input and expenses for its construction is to use modern high-performance concrete of the classes ɋ50/60… ɋ90/105, which possess high physical ... See full document
10
Developing novel one-step processes for obtaining food-grade OW emulsions from pressurized fluid extracts: processes description, state of the art and perspectives
... number of mechanisms available to produce emulsions. According to the literature, emulsions can be prepared by high- and low-energy emulsification ...methods. The ... See full document
9
Effect of heat treatment and packaging systems on the stability of fish sausage
... - The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM) obtained from Nile ... See full document
9
Effect of high hydrostatic pressure extraction on biological activities and phenolics composition of winter savory leaf extracts
... 10 and 20 mg/mL, which indicated that all the extracts proved to be ineffective against the five bacterial strains tested (Gram-negative: ...cereus, and L. monocytogenes), with no zones ... See full document
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