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Showing 1 to 3 of 3 for “"High pressure treatment"”.
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Modeling of Concentrated High Intensity Electric Field (CHIEF) and Its Comparison with Other Non-thermal Liquid Food Pasteurization Technologies
… food with improved nutritional functionalities. High pressure and electric field treatment are two non-thermal food treatment strategies that have been widely studied. Some representatives of non-thermal technologies that utilize high-pressure and electric field to pasteurize food products …
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Studies on the effects of heat and high pressure treatmeants on fat globule surface layers in recombined milk : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu, New Zealand
The present study examined the effects of heat treatment, high pressure (HP) treatment or combined heat and HP treatments, either before or after homogenization, on recombined milk systems. The main focus was to explore the changes induced by these treatments on the surface layers of recombined fat …
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Stability of microbial transglutaminase and its reactions with individual caseins under atmospheric and high pressure
… of factor XIIIa and MTG were performed in a pressure range from 0.1 to 400 MPa at 40°C within a time from 0 to 60 min in a TRIS-acetate buffer at pH 6.0. The inactivation of both enzymes at these conditions followed a first order reaction model. The high inactivation rate constant of 26.6 …