Influence of sonication and high hydrostatic pressure on the quality of carrot juice

2014 ◽  
Vol 49 (11) ◽  
pp. 2449-2457 ◽  
Author(s):  
Saqib Jabbar ◽  
Muhammad Abid ◽  
Bing Hu ◽  
Malik Muhammad Hashim ◽  
Muhammad Saeeduddin ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Carrot Juice

scholarly journals Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1872
Author(s):  
Huipeng Liu ◽  
Yiyuan Xu ◽  
Shuyu Zu ◽  
Xuee Wu ◽  
Aimin Shi ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Tertiary Structure ◽  
Quaternary Structure ◽  
Meat Products ◽  
Myofibrillar Protein ◽  
Conformational Structure ◽  
Gel Properties ◽  
The Relationship

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

scholarly journals Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 218 ◽  
Author(s):  
Xiaoping Feng ◽  
Zhongyu Zhou ◽  
Xiaoqiong Wang ◽  
Xiufang Bi ◽  
Yuan Ma ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Lemon Juice ◽  
Aerobic Bacteria ◽  
Most Probable Number ◽  
Total Phenols ◽  
Probable Number ◽  
The Us ◽  
Total Anthocyanins

Changes in the microbial, physicochemical, and sensory properties of blended strawberry–apple–lemon juice were investigated to comparatively assess the influence of three processing treatments, namely high hydrostatic pressure (HHP) (500 MPa/15 min/20 °C), ultrasound (US) (376 W/10 min/35 °C), and heat treatment (HT) (86 °C/1 min) over 12 days of storage at 4 °C. The results showed that the total aerobic bacteria (TAB) counts in the HHP-, US-, and HT-treated juice blends were less than 2 log10 CFU/mL, the yeast and mold (Y & M) counts were less than 1.3 log10 CFU/mL, and the coliforms most probable number (MPN/100 mL) was less than 3 after 10 days at 4 °C. Anthocyanins were maintained by HHP, but decreased by 16% and 12% after US and HT, respectively. Total phenols increased by 18% and 7% after HHP and US, respectively, while they were maintained by the HT. Furthermore, better maintenance of total phenols, total anthocyanins, ascorbic acid, antioxidant capacity, color, and sensory values were observed in the HHP-treated juice blend stored for 10 days at 4 °C, compared to both the US- and HT-treated samples. Therefore, HHP was proposed to be a better processing technology for juice blend.

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

2019 ◽  
Author(s):  
Kuiliang Zhang ◽  
Xiaoyu Ma ◽  
Yangyong Dai ◽  
Hanxue Hou ◽  
Wentao Wang ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Cationic Starch

High hydrostatic pressure treatments for keeping quality of orange vegetables smoothies

2018 ◽  
pp. 575-580
Author(s):  
A.C. Formica-Oliveira ◽  
G.B. Martínez-Hernández ◽  
V. Díaz-López ◽  
M. Otón ◽  
F. Artés ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Keeping Quality

scholarly journals Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure

LWT ◽  
2015 ◽  
Vol 63 (2) ◽  
pp. 872-877 ◽  
Author(s):  
Anna C.V.C.S. Canto ◽  
Bruno R.C. Costa-Lima ◽  
Surendranath P. Suman ◽  
Maria Lucia G. Monteiro ◽  
Eliane T. Marsico ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Hydrostatic Pressure ◽  
Fatty Acid Profile ◽  
High Hydrostatic Pressure ◽  
Bacteriological Quality
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