Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of food science"
DOI: 10.1111/1750-3841.13726
Abstract: Rabbit meat batters were subjected to high pressure (HP, 100 to 300 MPa for 3, 9, or 15 min) to elucidate their effects on proteins structures, the microenvironment, and the resulting functionalities of the subsequently… read more here.
Keywords: mpa min; rabbit meat; meat sausages; meat ... See more keywords
Antimicrobial packaging and high hydrostatic pressure: Combined effect in improving the safety of coalho cheese
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DOI: 10.1177/1082013220953238
Abstract: Active cellulose acetate films incorporated with oregano essential oil (antimicrobial film) were previously subjected to high hydrostatic pressure treatment (300 MPa/5 min (FHP1) or 400 MPa/10 min (FHP2)) and investigated for possible changes in their antimicrobial efficiency. In parallel,… read more here.
Keywords: mpa min; high hydrostatic; hydrostatic pressure;
Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing
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DOI: 10.3390/foods10040786
Abstract: Reduced physiological capability of the human gastrointestinal tract with increasing age has recently attracted considerable attention to the potential of novel technologies to modify food digestion. Thus, the aim of this study was to investigate… read more here.
Keywords: milk; mpa min; digestion; milk proteins ... See more keywords
Characterization of Volatile Organic Compounds in Kiwiberries (Actinidia arguta) Exposed to High Hydrostatic Pressure Processing by HS-SPME/GC-MS
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DOI: 10.3390/molecules27185914
Abstract: HS-SPME/GC-MS analysis was carried out to characterize the profile of volatile organic compounds (VOCs) in kiwiberry cultivars (Geneva and Weiki) exposed to high hydrostatic pressure (HHP) (450–550–650/5 and 15 min). The sum of individual VOCs… read more here.
Keywords: mpa min; organic compounds; 450 mpa; min ... See more keywords
Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes Within Plant Versus Beef Burgers in Response to High Pressure Processing.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food protection"
DOI: 10.4315/jfp-19-558
Abstract: We evaluated high pressure processing to lower levels of Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes inoculated into samples of plant or beef burgers. Multi-strain cocktails of STEC and L. monocytogenes were separately inoculated… read more here.
Keywords: beef; burger samples; mpa min; log cfu ... See more keywords