Buscar
Mostrando ítems 11-20 de 36
High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters
(Elsevier, 2020-12)
The effect of replacing 20% of meat proteins with soy protein isolate (SPI) and high hydrostatic pressure (HHP, 300 MPa-5 min) on technological, color and texture parameters of beef patties was studied. Also, HHP-induced ...
High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
(Elsevier Science, 2019-03)
Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, ...
High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
(Elsevier, 2018-11)
Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, ...
Microstructure analysis of high pressure induced gelatinization of maize starch in the presence of hydrocolloids
(Institution of Chemical Engineers, 2018-11)
The effect of high hydrostatic pressure (HHP) treatment on maize starch granules was analyzed taking into account different operating conditions (time, temperature, high pressures and starch to water ratio) and the effect ...
Effect of high-pressure treatment on hard cheese proteolysis
(American Dairy Science Association, 2016-02)
The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect ...
Effect of high-pressure treatment on hard cheese proteolysis
(2016-06)
The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect ...
Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions
(Springer, 2017-11)
This study analyzed the effects of high hydrostatic pressure (HHP) and composition of the pre-treatment immersion step, on quality attributes (color and lipid oxidation) and shelf life based on microbial counts of a beef ...