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Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
(2011)
The application of high hydrostatic pressure (HHP) to fresh and marinated beef has not had the same development as cooked or cured meat products. The limited commercial application of HHP on these products is due to the ...
Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
(2018-08)
Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium ...
Sensory and physical changes in chilled farmed coho salmon (oncorhynchus kisutch): effect of previous optimized hydrostatic high-pressure conditions
(2013)
The effect of a previous hydrostatic high-pressure (HHP) treatment on sensory and physical quality of chilled coho salmon (Oncorhynchus kisutch) was investigated. As a first stage, a 2(2) factorial design based on the ...
Efecto del tratamiento por alta presión hidrostática sobre las propiedades tecnológicas del salvado de arroz
(2019-09-05)
RESUMEN: El salvado de arroz (SA) es un subproducto de la molienda de arroz; de bajo costo, alto valor nutricional y propiedades tecno-funcionales que le permiten ser incorporado en diferentes matrices alimentarias. En ...
Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
(Innovative Food Science & Emerging Technologies, 2015-02)
The aim of this work was to evaluate the effect of HHP treatment and PAST on the microstructure of red Lamuyo-type sweet peppers using image analysis and to determine the parameters that allow characterizing the changes ...
Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.)
(Wiley Blackwell Publishing, Inc, 2015-12)
The aim of this research was to assess the effect of high hydrostatic pressure (HHP) treatments (300, 400 and 500MPa/5min) on physicochemical, nutritional and functional properties of Cape gooseberry pulp immediately after ...
High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
(Elsevier, 2016-12)
Whey proteins, dueto their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, high energy supplements ...
High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
(2014-06)
Beef patties added with sodium tripolyphosphate (STPP; 0, 0.25 or 0.5%) and/or NaCl (0, 1 or 2%) were treated at 200 or 300 MPa (5 min, 5 °C) or kept refrigerated (non-pressurized). In non-pressurized patties, NaCl-solubilized ...
High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
(Elsevier, 2014-06)
Beef patties added with sodium tripolyphosphate (STPP; 0, 0.25 or 0.5%) and/or NaCl (0, 1 or 2%) were treated at 200 or 300 MPa (5 min, 5 °C) or kept refrigerated (non-pressurized). In non-pressurized patties, NaCl solubilized ...
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 ...