Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization

2012 ◽  
Vol 13 ◽  
pp. 100-106 ◽  
Author(s):  
R.M. Velázquez-Estrada ◽  
M.M. Hernández-Herrero ◽  
B. Guamis-López ◽  
A.X. Roig-Sagués
Keyword(s):  
High Pressure ◽  
Comparative Study ◽  
Orange Juice ◽  
Pectin Methylesterase ◽  
High Pressure Homogenization ◽  
Ultra High Pressure ◽  
Microbial Characteristics ◽  
Heat Pasteurization

Impact of ultra high pressure on microbial characteristics of rose pomace beverage: A comparative study against conventional heat pasteurization

LWT ◽  
2020 ◽  
Vol 127 ◽  
pp. 109395
Author(s):  
Xu Wang ◽  
Xinyu Zhai ◽  
Haoran Zhang ◽  
Xiaoyu Zhang ◽  
Difeng Ren ◽  
...  
Keyword(s):  
High Pressure ◽  
Comparative Study ◽  
Ultra High Pressure ◽  
Microbial Characteristics ◽  
Heat Pasteurization

Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice

2013 ◽  
Vol 18 ◽  
pp. 89-94 ◽  
Author(s):  
R.M. Velázquez-Estrada ◽  
M.M. Hernández-Herrero ◽  
C.E. Rüfer ◽  
B. Guamis-López ◽  
A.X. Roig-Sagués
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
High Pressure Homogenization ◽  
Ultra High Pressure

Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Chengyi Sun ◽  
Yuqing Hu ◽  
Xietian Yu ◽  
Zhijie Zhu ◽  
Shuai Hao ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Particle Diameter ◽  
Amorphous Region ◽  
Rice Starch ◽  
Crystalline Region ◽  
High Pressure Homogenization ◽  
Relative Crystallinity ◽  
Ultra High Pressure ◽  
Starch Nanoparticles

Abstract Native rice starches were treated with five periods of ultra-high pressure homogenization (UHPH) under each of 60, 80, 100, 120, 140 and 160 MPa, respectively. The morphological, structural and physicochemical properties of starches treated with UHPH were examined. The mean particle diameter of starch nanoparticles ranged between 154.20 and 260.40 nm. SEM revealed that the granular amorphous region of starch granules was damaged under pressures between 60 and 80 MPa, and the crystalline region was further destroyed under pressures as high as 100–160 MPa. DSC demonstrated that the gelatinization temperatures and enthalpies of nanoparticles reduced. The relative crystallinity reduced from 22.90 to 13.61% as the pressure increased. FTIR showed that the absorbance ratio at 1047/1022 cm−1 decreased, and increased at 1022/995 cm−1. RVA results indicated that the viscosity of starch samples increased between 60 and 120 MPa, and the reverse effect was observed under 140 and 160 MPa.

White must preservation by ultra-high pressure homogenization without SO2

2022 ◽  
pp. 49-59
Author(s):  
Iris Loira ◽  
Carlos Escott ◽  
Juan Manuel Del Fresno ◽  
María Antonia Bañuelos ◽  
Carmen González ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Homogenization ◽  
Ultra High Pressure

scholarly journals Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110286
Author(s):  
J.N. Sauceda-Gálvez ◽  
I. Codina-Torrella ◽  
M. Martinez-Garcia ◽  
M.M. Hernández-Herrero ◽  
R. Gervilla ◽  
...  
Keyword(s):  
High Pressure ◽  
Ultraviolet Radiation ◽  
Apple Juice ◽  
Short Wave ◽  
High Pressure Homogenization ◽  
Combined Effects ◽  
Ultra High Pressure

scholarly journals Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage

LWT ◽  
2011 ◽  
Vol 44 (2) ◽  
pp. 495-501 ◽  
Author(s):  
Lourdes M.P. Masson ◽  
Amauri Rosenthal ◽  
Verônica M.A. Calado ◽  
Rosires Deliza ◽  
Luana Tashima
Keyword(s):  
High Pressure ◽  
Shear Stress ◽  
High Pressure Homogenization ◽  
Ultra High Pressure ◽  
Fermented Dairy
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