High-Pressure–High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein–Sugar Solutions

2016 ◽  
Vol 64 (38) ◽  
pp. 7208-7215 ◽  
Author(s):  
Geraldine Avila Ruiz ◽  
Bingyan Xi ◽  
Marcel Minor ◽  
Guido Sala ◽  
Martinus van Boekel ◽  
...  
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
Whey Protein ◽  
Maillard Reaction ◽  
High Pressure High Temperature ◽  
High Temperature Processing

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

2009 ◽  
Vol 115 (1) ◽  
pp. 207-213 ◽  
Author(s):  
Ans De Roeck ◽  
Thomas Duvetter ◽  
Ilse Fraeye ◽  
Iesel Van der Plancken ◽  
Daniel Ndaka Sila ◽  
...  
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
Fruit And Vegetable ◽  
High Pressure High Temperature ◽  
High Temperature Processing

scholarly journals (Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

2012 ◽  
Vol 23 (1) ◽  
pp. 28-38 ◽  
Author(s):  
Iesel Van der Plancken ◽  
Lise Verbeyst ◽  
Kristel De Vleeschouwer ◽  
Tara Grauwet ◽  
Raija-Liisa Heiniö ◽  
...  
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
Chemical Reactions ◽  
High Pressure High Temperature ◽  
High Temperature Processing
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