High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (Myrciaria jaboticaba ) juice

2017 ◽  
Vol 98 (1) ◽  
pp. 231-239 ◽  
Author(s):  
Kim OP Inada ◽  
Alexandre G Torres ◽  
Daniel Perrone ◽  
Mariana Monteiro
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Sensory Attributes ◽  
Microbial Quality ◽  
Phenolic Profile ◽  
High Hydrostatic Pressure Processing

scholarly journals Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio

2011 ◽  
Vol 1 ◽  
pp. 854-861 ◽  
Author(s):  
Natalia Szerman ◽  
Yanina Barrio ◽  
Belén Schroeder ◽  
Paula Martinez ◽  
Ana María Sancho ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
High Hydrostatic Pressure ◽  
Sensory Attributes ◽  
Microbial Quality

scholarly journals Quality of bamboo shoots during storage as affected by high hydrostatic pressure processing

2021 ◽  
Vol 24 (1) ◽  
pp. 656-676
Author(s):  
Xuanlin Li ◽  
Yage Xing ◽  
Yuru Shui ◽  
Xiaotong Cao ◽  
Ruohan Xu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Hydrostatic Pressure Processing ◽  
Bamboo Shoots

scholarly journals Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Anthoula A. Argyri ◽  
Chrysoula C. Tassou ◽  
Fotios Samaras ◽  
Constantinos Mallidis ◽  
Nikos Chorianopoulos
Keyword(s):  
Hydrostatic Pressure ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Microbiological Quality ◽  
Paenibacillus Polymyxa ◽  
Sensory Assessment ◽  
Remarkable Effect ◽  
High Hydrostatic Pressure Processing ◽  
Spoilage Microorganisms

In the current study, the processing conditions required for the inactivation ofPaenibacillus polymyxaand relevant spoilage microorganisms by high hydrostatic pressure (HHP) treatment on apricot, peach, and pear pieces in sucrose (22°Brix) solution were assessed. Accordingly, the shelf-life was determined by evaluating both the microbiological quality and the sensory characteristics (taste, odor, color, and texture) during refrigerated storage after HHP treatment. The microbiological shelf-life of apricots, peaches, and pears was prolonged in the HHP-treated products in comparison with the untreated ones. In all HHP-treated packages for apricots, peaches, and pears, all populations were below the detection limit of the method (1 log CFU/g) and no growth of microorganisms was observed until the end of storage. Overall, no differences of theL*,a*, orb*value among the untreated and the HHP-treated fruit products were observed up to the time at which the unpressurized product was characterized as spoiled. HHP treatment had no remarkable effect on the firmness of the apricots, peaches, and pears. With regard to the sensory assessment, the panelists marked better scores to HHP-treated products compared to their respective controls, according to taste and total evaluation during storage of fruit products.

scholarly journals Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree

2017 ◽  
Vol 91 ◽  
pp. 55-62 ◽  
Author(s):  
Sudarsan Mukhopadhyay ◽  
Kimberly Sokorai ◽  
Dike Ukuku ◽  
Xuetong Fan ◽  
Vijay Juneja
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Hydrostatic Pressure Processing

High hydrostatic pressure can improve the microbial quality of sauerkraut during storage

Food Control ◽  
2010 ◽  
Vol 21 (4) ◽  
pp. 524-528 ◽  
Author(s):  
Elena Peñas ◽  
Juana Frias ◽  
Rosario Gomez ◽  
Concepción Vidal-Valverde
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Microbial Quality

Impacts of high hydrostatic pressure processing on the structure and properties of pectin

LWT ◽  
2021 ◽  
pp. 111793
Author(s):  
Lijuan Zhong ◽  
Xiang Li ◽  
Mengwen Duan ◽  
Yibo Song ◽  
Ning He ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Structure And Properties ◽  
High Hydrostatic Pressure Processing
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