Buscar
Mostrando ítems 31-40 de 517
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 ...
Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
(Elsevier, 2016-06)
The objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors and ...
Gelation of cowpea proteins by high hydrostatic pressure
(Elsevier, 2020-07)
The gelation of isolated cowpea protein induced by high hydrostatic pressure (HHP, 400 or 600 MPa) was studied in terms of rheological behavior, texture, color, water holding capacity (WHC), scanning electron microscopy ...
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 ...
Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins. Protein Solubility, Colloidal Stability and Cold-set Gelation
(Springer, 2019-03)
The effects of thermal treatment (TT) and high hydrostatic pressure treatment (HHPT) on calcium-added soybean protein 1% (w/w) aqueous dispersions at pH 7.0 were compared. High hydrostatic pressure, but not thermal treatment, ...