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Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life
(2018-09-01)
The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf ...
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 ...
High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt
(Elsevier B.V., 2014)
Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
(Springer, 2019-02)
Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, ...
Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice
(2013-08-28)
The influence of high hydrostatic pressure (HHP) on Pêra Rio orange juice was investigated using response surface methodology. A central composite design was used to evaluate the effects of three processing conditions ...
Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice
(2013-08-28)
The influence of high hydrostatic pressure (HHP) on Pêra Rio orange juice was investigated using response surface methodology. A central composite design was used to evaluate the effects of three processing conditions ...
Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
(Springer, 2019-02-21)
Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, ...
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 ...