Thermal and high‐pressure treatment stability of egg‐white avidin in aqueous solution

2020 ◽  
Vol 43 (9) ◽  
Author(s):  
Santosh Dhakal ◽  
Hannah Shafaat ◽  
V. M. Balasubramaniam
Keyword(s):  
Aqueous Solution ◽  
High Pressure ◽  
Egg White ◽  
Pressure Treatment ◽  
High Pressure Treatment

Influence of high pressure treatment on rheological and other properties of egg white

2000 ◽  
Vol 19 (1-6) ◽  
pp. 137-143 ◽  
Author(s):  
J. Strohalm ◽  
P. Novotna ◽  
M. Houska ◽  
K. Kyhos ◽  
S. Vavreinova ◽  
...  
Keyword(s):  
High Pressure ◽  
Egg White ◽  
Pressure Treatment ◽  
High Pressure Treatment

Effect of ultra-high pressure treatment on the characteristics of a tea polysaccharide conjugate aqueous solution

2021 ◽  
Vol 171 ◽  
pp. 113859
Author(s):  
Xiaoqiang Chen ◽  
Youlong Zhao ◽  
Yun Zhao ◽  
Yuxi Hu ◽  
Chengyan Wang ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Ultra High Pressure

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.

scholarly journals High Pressure Treatment in Foods

Foods ◽  
2014 ◽  
Vol 3 (3) ◽  
pp. 476-490 ◽  
Author(s):  
Edwin Bello ◽  
Gerardo Martínez ◽  
Bernadette Ceberio ◽  
Dolores Rodrigo ◽  
Antonio López
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment
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