Effect of High Pressure Processing on the Preparation and Characteristic Changes of Biopolymer-Based Films in Food Packaging Applications
Sign Up to like & getrecommendations! Published in 2020 at "Food Engineering Reviews"
DOI: 10.1007/s12393-020-09265-6
Abstract: High pressure processing (HPP) is an emerging non-thermal food processing technology, which inhibits pathogenic and spoilage microorganisms without significantly compromising the nutritional and organoleptic quality of the food. Flexible petroleum-based materials are often selected as… read more here.
Keywords: biopolymer based; pressure processing; high pressure; packaging ... See more keywords
Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.08.132
Abstract: This work evaluated the effect of high pressure processing (HPP) and ultrasound (US) on the quality of prebiotic cranberry juice fortified with fructo-oligosaccharides (FOS). The juice was subjected to HPP for 5min (450MPa) and to… read more here.
Keywords: prebiotic cranberry; cranberry juice; pressure processing; high pressure ... See more keywords
Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125112
Abstract: The objective of this work was to assess the impact of high-pressure processing (HPP) on the carotenoid profile, colour as well as the microbial and enzymatic stability of cloudy carrot juice. The predominant carotenoids in… read more here.
Keywords: microbial enzymatic; profile colour; pressure processing; high pressure ... See more keywords
High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125549
Abstract: The aim of this study was to determine the influence of static and multi-pulsed hydrostatic pressure processing (HPP) treatments on the polyphenolic profile, oxidoreductase activity, colour, and browning index of carrot juice. Phenolic acids, flavonoids,… read more here.
Keywords: polyphenolic profile; pressure processing; activity colour; static multi ... See more keywords
Comparing the effects of hydrostatic high-pressure processing vs holder pasteurisation on the microbial, biochemical and digestion properties of donor human milk.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131545
Abstract: In this study, hydrostatic high-pressure processing (HHP), a non-thermal pasteurisation method, was used to achieve the microbiological safety of donor human milk. After HHP, no bacteria were detected in human milk processed at 400 MPa for… read more here.
Keywords: milk; pressure processing; digestion; human milk ... See more keywords
Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132373
Abstract: In the present study, the effects of high-pressure processing (HPP) on the binding capacity, structural properties, antioxidant capacity and stability of rhamngalacturonan I (RG-I) pectin and cyanidin-3-glucoside (C3G) were investigated. HPP was found to have… read more here.
Keywords: effects high; pressure; pectin; pressure processing ... See more keywords
Label free-based proteomic analysis of proteins in Bacillus cereus spores regulated by high pressure processing and slightly acidic electrolyzed water treatment
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.03.015
Abstract: Abstract To investigate the mechanism of high pressure processing (HPP, 200 MPa/20 min + 500 MPa/20 min) and slightly acidic electrolyzed water (SAEW, 44 mg/L available chlorine concentration (ACC)) on B. cereus spore inactivation, a label-free quantitative proteomics approach based on… read more here.
Keywords: slightly acidic; pressure processing; acidic electrolyzed; electrolyzed water ... See more keywords
Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat
Sign Up to like & getrecommendations! Published in 2020 at "Food Control"
DOI: 10.1016/j.foodcont.2020.107784
Abstract: Abstract High pressure processing (HPP) technique combined with food-grade antimicrobials, i.e. allyl isothiocyanate (AITC, a major compound in mustard oil) and acetic acid (AA, a key component in vinegar), is a promising preservative hurdle system… read more here.
Keywords: color; pressure processing; allyl isothiocyanate; meat ... See more keywords
Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids
Sign Up to like & getrecommendations! Published in 2018 at "Food Packaging and Shelf Life"
DOI: 10.1016/j.fpsl.2018.06.008
Abstract: Abstract The objective of this study was to assess the efficacy of a combination of high pressure processing (HPP) and a mix of organic acids Inbac™ as hurdles to extend the shelf life of previously… read more here.
Keywords: pressure processing; frankfurters cooked; shelf life; high pressure ... See more keywords
Evaluation of the economic and environmental sustainability of high pressure processing of foods
Sign Up to like & getrecommendations! Published in 2020 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2019.102281
Abstract: Abstract A comparative evaluation of the environmental/economic performance of High Pressure Processing (HPP) technology for food processing is made using Life Cycle Costing (LCC) and Life Cycle Assessment (LCA) methodologies. Thermal pasteurization (TP), in the… read more here.
Keywords: pressure processing; high pressure; economic environmental; hpp ... See more keywords
The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2020.108697
Abstract: This research investigated the use of high-pressure processing (HPP) for inactivating vegetative pathogens and spoilage microbiota in fresh unfiltered coconut water (Cocos nucifera L) from nuts obtained from Florida and frozen CW from Brazil with… read more here.
Keywords: use high; pressure processing; toxin; high pressure ... See more keywords