scholarly journals Effects of combined high pressure and enzymatic treatments on physicochemical and antioxidant properties of peanut proteins

2019 ◽  
Vol 7 (4) ◽  
pp. 1417-1425 ◽  
Author(s):  
Xin‐hong Dong ◽  
Jing Li ◽  
Guo‐xiang Jiang ◽  
Hai‐yun Li ◽  
Mou‐ming Zhao ◽  
...  
Keyword(s):  
High Pressure ◽  
Antioxidant Properties ◽  
Peanut Proteins

scholarly journals Changes in the structure and antioxidant properties of onions by high pressure treatment

2013 ◽  
Vol 4 (4) ◽  
pp. 586 ◽  
Author(s):  
José Luis Vázquez-Gutiérrez ◽  
Lucía Plaza ◽  
Isabel Hernando ◽  
Concepción Sánchez-Moreno ◽  
Amparo Quiles ◽  
...  
Keyword(s):  
High Pressure ◽  
Antioxidant Properties ◽  
Pressure Treatment ◽  
High Pressure Treatment

Antioxidant Properties of Wheat Bran Prepared by a High-pressure Homogenizer Process

2015 ◽  
Vol 19 (1) ◽  
pp. 50-55
Author(s):  
Eun-Mi An ◽  
◽  
Yong-Hyun Choi ◽  
Jae-Kang Lee ◽  
Yong-Seok Choi ◽  
...  
Keyword(s):  
High Pressure ◽  
Wheat Bran ◽  
Antioxidant Properties ◽  
High Pressure Homogenizer

Effect of High-Pressure Homogenization on the Physical and Antioxidant Properties of Quercus resinosa Infusions Encapsulated by Spray-Drying

2010 ◽  
Vol 75 (5) ◽  
pp. N57-N61 ◽  
Author(s):  
Nuria Elizabeth Rocha-Guzmán ◽  
José Alberto Gallegos-Infante ◽  
Rubén Francisco González-Laredo ◽  
Federico Harte ◽  
Luis Medina-Torres ◽  
...  
Keyword(s):  
High Pressure ◽  
Spray Drying ◽  
Antioxidant Properties ◽  
High Pressure Homogenization

scholarly journals Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 817
Author(s):  
Leidy Indira Hinestroza-Córdoba ◽  
Cristina Barrera ◽  
Lucía Seguí ◽  
Noelia Betoret
Keyword(s):  
High Pressure ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Vacuum Impregnation ◽  
High Pressure Homogenization ◽  
Total Phenols ◽  
Liquid Chromatography Mass Spectrometry ◽  
Bioactive Components ◽  
Natural Remedy ◽  
Potential Use

Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids and spermidine content, and polyphenolic compounds profile by liquid chromatography—mass spectrometry (LC-MS)) of the lulo fruit and its juice. Additionally, vacuum impregnation (VI) properties of the fruit and the effect of high homogenization pressure (50, 100, and 150 MPa) on the juice properties were studied. The results revealed a good availability and impregnation capacity of the pores in fruits with similar maturity index. The main differences observed between the juice and fruit derive from removing solids and bioactive components in the filtering operation. However, the effect of high-pressure homogenization (HPH) on particle size and bioactive compounds increases the antiradical capacity of the juice and the diversity in polyphenolics when increasing the homogenization pressure.

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