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Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice
(2015)
Orange juice is the most popular juice in the world, representing an important source of bioactive compounds in diet. High hydrostatic pressure (HHP) is an alternative technology that does not use high temperature, being ...
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 ...
Non-thermal technologies: pulsed electric field, high hydrostatic pressure and high pressure homogenization. Application on virus inactivation
(Nova Science Publishers, 2012)
Bacteriophage attacks to starters in the dairy industry causes enormous economic losses. Phage inactivation have always been a matter of study; however, even combining different control strategies complete removal of ...
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-resolution thermal expansion measurements under helium-gas pressure
(2012-08-01)
We report on the realization of a capacitive dilatometer, designed for high-resolution measurements of length changes of a material for temperatures 1.4K ≤ T ≤ 300K and hydrostatic pressure P ≤ 250MPa. Helium ( 4He) is ...
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 ...