Effect of high pressure treatment on gel characteristics and gel formation mechanism of bighead carp (Aristichthys nobilis ) surimi gels

2016 ◽  
Vol 41 (5) ◽  
pp. e13155 ◽  
Author(s):  
Yan Liang ◽  
Baoyan Guo ◽  
Aimei Zhou ◽  
Suyao Xiao ◽  
Xin Liu
Keyword(s):  
High Pressure ◽  
Formation Mechanism ◽  
Bighead Carp ◽  
Pressure Treatment ◽  
Gel Formation ◽  
High Pressure Treatment ◽  
Aristichthys Nobilis

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

scholarly journals Effect of high-pressure treatment on decomposition of potato and wheat starch by .ALPHA.-amylase

2003 ◽  
Vol 29 (6) ◽  
pp. 335-339 ◽  
Author(s):  
Tomohiro NOGUCHI ◽  
Akiko TANIGUCHI (YAMADA) ◽  
Hiroaki SATO ◽  
Toshiro SUZUKI ◽  
Shinji MATSUMOTOT ◽  
...  
Keyword(s):  
High Pressure ◽  
Wheat Starch ◽  
Alpha Amylase ◽  
Pressure Treatment ◽  
High Pressure Treatment

Effects of High Pressure Treatment on the Microbiological Quality, Texture and Colour of Vacuum Packed Pork Meat Products

2002 ◽  
Vol 22 (3-4) ◽  
pp. 725-732 ◽  
Author(s):  
K. Karłowski ◽  
B. Windyga ◽  
M. Fonberg-Broczek ◽  
H. Ścieżyńska ◽  
A. Grochowska ◽  
...  
Keyword(s):  
High Pressure ◽  
Meat Products ◽  
Microbiological Quality ◽  
Pressure Treatment ◽  
Pork Meat ◽  
High Pressure Treatment

scholarly journals Changes in the structure and antioxidant properties of onions by high pressure treatment

2013 ◽  
Vol 4 (4) ◽  
pp. 586 ◽  
Author(s):  
José Luis Vázquez-Gutiérrez ◽  
Lucía Plaza ◽  
Isabel Hernando ◽  
Concepción Sánchez-Moreno ◽  
Amparo Quiles ◽  
...  
Keyword(s):  
High Pressure ◽  
Antioxidant Properties ◽  
Pressure Treatment ◽  
High Pressure Treatment
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