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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, ...
Effect of high-pressure treatment on microbial activity and lipid oxidation in chilled coho salmon
(Wiley InterScience, 2010)
This work studies the effect of a previous hydrostatic high-pressure (HHP) treatment on chilled farmed
coho salmon (Oncorhynchus kisutch). Three different HHP conditions were applied (135 MPa-30 s,
170 MPa-30 s, and 200 ...
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 ...
High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt
(Elsevier B.V., 2007-01-01)
The effect of milk processing on the microstructure of probiotic low-fat yogurt was studied. Skim milk fortified with skim milk powder was subjected to three treatments prior to innoculation: thermal treatment at 85 degrees ...
High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt
(Elsevier B.V., 2007-01-01)
The effect of milk processing on the microstructure of probiotic low-fat yogurt was studied. Skim milk fortified with skim milk powder was subjected to three treatments prior to innoculation: thermal treatment at 85 degrees ...
Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures
(Blackwell Publishing, 2006-10-01)
The effect of milk processing on rheological and textural properties of probiotic low-fat yogurt (fermented by two different starter cultures) was studied. Skim milk fortified with skim milk powder was subjected to three ...
Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures
(Blackwell Publishing, 2006-10-01)
The effect of milk processing on rheological and textural properties of probiotic low-fat yogurt (fermented by two different starter cultures) was studied. Skim milk fortified with skim milk powder was subjected to three ...
Desarrollo de bebidas fermentadas a partir de frutas no convencionales ricas en antioxidantes (granada y capulín)
(Universidad de las Américas PueblaUniversidad de las Américas Puebla, UDLAP, 2020)
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 ...