Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging

2001 ◽  
Vol 213 (4-5) ◽  
pp. 290-296 ◽  
Author(s):  
Avelina Fernández García ◽  
Peter Butz ◽  
Antal Bognàr ◽  
Bernhard Tauscher
Keyword(s):  
High Pressure ◽  
Orange Juice ◽  
Sensory Quality ◽  
Nutrient Content ◽  
Pressure Treatment ◽  
Antioxidative Capacity ◽  
Carrot Juice ◽  
High Pressure Treatment ◽  
And Storage

scholarly journals Changes in selected vitamins, microorganism counts, and sensory quality during storage of pressurised sprouted seed of alfalfa (Medicago sativa L.)

2011 ◽  
Vol 23 (No. 6) ◽  
pp. 246-250 ◽  
Author(s):  
GabrovskáD ◽  
I. Paulíčková ◽  
E. Mašková ◽  
V. Fiedlerová ◽  
K. Kocurová ◽  
...  
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Sensory Quality ◽  
Pantothenic Acid ◽  
Storage Period ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Microbiological Safety ◽  
Alfalfa Seed

The aim of this study was to examine the changes of nutritional and sensory quality of sprouted alfalfa seed treated by high pressure, that take place during storage. Along with this, microbiological safety was also observed. Sprouted alfalfa seed in citric acid pickle, packed in transparent laminated bags PA/PE 80, was treated with 500 MPa high pressure for 10 minutes. The processed seed in bags was stored in a refrigerator for 21 days. The bags were sampled in regular intervals to perform analyses. The changes in the contents of vitamin C, riboflavin, niacin, and pantothenic acid were observed during storage. The same samples were also checked for microbiological safety and sensory quality. Vitamin C showed a significant decrease during storage. The content of vitamin C fell markedly after high pressure treatment (by 77%) and further decreased by 10&ndash;20% during storage. The values of riboflavin content did not change very much as a consequence of pressurisation or the storage period. The contents of niacin and pantothenic acid kept decreasing until the 3<sup>rd</sup> day of storage by some 60% in total and then remained unchanged. Sensory descriptors indicated quality decrease. High pressure treatment damaged the tissues of sprouted alfalfa seed which subsequently manifested itself particularly in the deterioration of appearance and texture quality. An additional overall impairment of the seed appearance and texture occurred during its storage. Microbiological safety of sprouted alfalfa seed was preserved throughout the storage time. &nbsp;

Effects of High-Pressure Treatment on the Sensory Quality of White Grape Juice

2002 ◽  
Vol 22 (3-4) ◽  
pp. 705-709 ◽  
Author(s):  
L. Daoudi ◽  
J. M. Quevedo ◽  
A. J. Trujillo ◽  
F. Capdevila ◽  
E. Bartra ◽  
...  
Keyword(s):  
High Pressure ◽  
Sensory Quality ◽  
Grape Juice ◽  
Pressure Treatment ◽  
High Pressure Treatment

High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese

1997 ◽  
Vol 62 (4) ◽  
pp. 843-860 ◽  
Author(s):  
M.A. DRAKE ◽  
S.L. HARRISON ◽  
M. ASPLUND ◽  
G. BARBOSA-CANOVAS ◽  
B.G. SWANSON
Keyword(s):  
High Pressure ◽  
Sensory Quality ◽  
Cheddar Cheese ◽  
Pressure Treatment ◽  
High Pressure Treatment

scholarly journals Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff (Seriolella Violacea) Fillets

2018 ◽  
Vol 27 (3) ◽  
pp. 379-393 ◽  
Author(s):  
Roberto Lemus-Mondaca ◽  
Diana Leiva-Portilla ◽  
Mario Perez-Won ◽  
Gipsy Tabilo-Munizaga ◽  
Santiago Aubourg
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Physicochemical Quality

scholarly journals Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 179
Author(s):  
Begoña Panea ◽  
Pere Albertí ◽  
Guillermo Ripoll
Keyword(s):  
High Pressure ◽  
Shear Stress ◽  
Ag Nanoparticles ◽  
Storage Time ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Pressure Application ◽  
Beef Color ◽  
And Storage ◽  
Storage Type

This study investigates how the use of a combination of high-pressure treatment, steak marination and active packaging influences beef color and shear stress. A 2 × 2 × 2 × 3 factorial design was applied, including pressure, marination, packaging and storage time. Many significant interactions among factors were found, but the effects of pressure and marination were so high that the effect of packaging was almost undetectable. Independent of storage type, pressurized treatments presented higher values for both L* and hab than unpressurized treatments, and independent of pressure application, the increase in L* and hab with storage time was higher for marinated treatments than for unmarinated treatments. In unpressurized samples, marination provoked an increase in L*, a* and hab and a decrease in C a b ∗ , whereas in pressurized samples, marination had no effect on color. Pressurized samples always showed higher values for shear stress (on average 71% higher) than unpressurized samples.

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