On the possibility of using high pressure treatment to modify physico-chemical properties of dietary fibre in white cabbage (Brassica oleracea var. capitata)

2004 ◽  
Vol 5 (2) ◽  
pp. 171-177 ◽  
Author(s):  
M Wennberg ◽  
M Nyman
Keyword(s):  
High Pressure ◽  
Brassica Oleracea ◽  
Dietary Fibre ◽  
Chemical Properties ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
White Cabbage ◽  
Physico Chemical

Effects of High Pressure Treatment on the Microbiological and Chemical Properties of Milk

2014 ◽  
Vol 42 (3) ◽  
pp. 267-274 ◽  
Author(s):  
Jieun Lee ◽  
Eun-Ji Choi ◽  
Sun Young Park ◽  
Ga Young Jeon ◽  
Ja-Young Jang ◽  
...  
Keyword(s):  
High Pressure ◽  
Chemical Properties ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
And Chemical Properties

Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

2002 ◽  
Vol 22 (5) ◽  
pp. 601-615 ◽  
Author(s):  
Souhail Besbes ◽  
Christophe Blecker ◽  
Hamadi Attia ◽  
Carine Massaux ◽  
Claude Deroanne
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Sweet Whey

scholarly journals Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

2021 ◽  
Vol 16 (1) ◽  
pp. 92-101
Author(s):  
Guanghui Xia ◽  
Xinhua Li ◽  
Zhen Zhang ◽  
Yuhang Jiang
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Food Processing ◽  
Yeast Fermentation ◽  
Pressure Treatment ◽  
Processing Methods ◽  
High Pressure Treatment ◽  
Effect Of Food ◽  
The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

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