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Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation
juice vegetable sauerkraut bioactive substances microbiological evaluations
2014/7/10
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available pr...
High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato
High-Pressure and Heat Pretreatment Quality of Sweet Potato
2016/5/31
The effects of high-pressure and heat pretreatments, used prior to drying, on the rehydration rate and quality of sweet potato was investigated. Sweet potato was pressurized at 200 Mpa for 5 min and h...
Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization
nanoemulsion emulsifiers β-carotene
2010/2/1
Oil-in-water (O/W) nanoemulsion allows the preparation of lipophilic nutrients such as carotenoids in liquid form, which may improve their bioavailability and broaden applications. In the present stud...
Evaluation of Chromogenic Enzyme Substrate Mediums, Chromocult Coliform Agar（CCA）and XM-G, by Detection of Freeze-, Heat-, High-Pressure-Injured Coliforms, and Coliforms in Food Samples
chromocult coliform agar chromogenic enzyme substrate medium method conventional method
2009/6/18
The two chromogenic enzyme substrate mediums of chromocult coliform agar (CCA) and XM-G were applied to detect freeze-, heat-, and high-pressure-injured coliforms (Enterobacter aerogenes, Enterobacter...
Optimum Condition of High Pressure Treatment for the Preparation of Lysozyme-Dextran Complex Found by Random-Centroid Optimization
lysozyme-dextran complex high pressure random-centroid optimization
2009/6/18
The lysozyme-dextran complex (LDC) was prepared in the liquid state using high pressure treatment. This method was able to shorten the reaction period for the preparation of LDC and to suppress the fo...
High Pressure Carbon Dioxide Decreases the Heat Tolerance of the Bacterial Spores
carbon dioxide heat bacterial spore
2009/6/17
Effect of high pressure carbon dioxide treatment (35°C, 6.5 MPa) (HPCT) on the heat tolerance of bacterial spores was investigated. Spores of Bacillus coagulans and B. licheniformis were subjected to ...
Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
high-pressure carbonation inactivation kinetics of lactic acid bacteria sake, L. fructivorans
2009/5/20
The inactivation kinetics of lactic acid bacteria, Lactobacillus fructivorans, which is responsible for the deterioration of sake (Japanese rice wine) quality, was investigated using a continuous flow...
Effect of High Pressure and Heat on Bacterial Toxins
high hydrostatic pressure bacterial toxins food safety
2009/3/16
Even though the inactivation of microorganisms by high pressure treatment is a subject of intense investigations, the effect of high pressure on bacterial toxins has not been studied so far. In this s...
Survival of Escherichia coli O157:H7 in Milk Exposed to High Temperatures and High Pressure
Escherichia coli survival high temperature high pressure
2009/3/13
The objective of the present study was to determine the survival of two enterohemorrhagic Escherichia coli O157:H7 strains (no. 94 and 402) and a saprophytic E. coli 1 strain at temperatures of 55 and...
Evaluation of the Effect of High Pressure on Naringin Hydrolysis in Grapefruit Juice with Naringinase Immobilised in Calcium Alginate Beads
high pressure grapefruit juice immobilized naringinase
2009/2/20
The reduction of bitterness in citrus juices would increase their acceptance by the consumer. This reduction in grapefruit juices can be achieved as a result of an enzymatic process, with improved com...
Enzyme Activity of Lysozyme-Dextran Complex Prepared by High Pressure Treatment
high pressure treatment lysozyme protein engineering
2010/11/23
The relative activity of lysozyme by high pressure treatment over the pressure range of 50-300 MPa for 10 min at 0, 35 and 60°C was investigated. The activity gradually decreased by treatment at more ...