Healthy expectations of high hydrostatic pressure treatment in food processing industry
作者： Hsiao-Wen Huang , Chiao-Ping Hsu , Chung-Yi Wang
DOI: 10.1016/J.JFDA.2019.10.002
关键词:
摘要: … and secondary structures of protein components in food … reduces the destruction of antioxidant components (Table 1). … ) revealed a higher antioxidant capacity in pressure-treated longan …
sci-hub.se 参考文章(62)
Wenhao Li, Hongmei Guo, Peng Wang, Xiaoling Tian, Wei Zhang, Ahmed S.M. Saleh, Jianmei Zheng, Shaohui Ouyang, Qingui Luo, Guoquan Zhang, Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization. Carbohydrate Polymers. ,vol. 131, pp. 432- 438 ,(2015) , 10.1016/J.CARBPOL.2015.05.076
Thales Leandro Coutinho de Oliveira, Alcinéia L.S. Ramos, Eduardo Mendes Ramos, Roberta Hilsdorf Piccoli, Marcelo Cristianini, Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing Trends in Food Science and Technology. ,vol. 45, pp. 60- 85 ,(2015) , 10.1016/J.TIFS.2015.05.007
Katharina Stollewerk, Anna Jofré, Josep Comaposada, Jacint Arnau, Margarita Garriga, NaCl-free processing, acidification, smoking and high pressure: Effects on growth of Listeria monocytogenes and Salmonella enterica in QDS processed® dry-cured ham Food Control. ,vol. 35, pp. 56- 64 ,(2014) , 10.1016/J.FOODCONT.2013.06.032
Rebeca Contador, Jonathan Delgado-Adámez, Francisco José Delgado, Ramón Cava, Rosario Ramírez, Effect of thermal pasteurisation or high pressure processing on immunoglobulin and leukocyte contents of human milk International Dairy Journal. ,vol. 32, pp. 1- 5 ,(2013) , 10.1016/J.IDAIRYJ.2013.03.006
HyunJung Jung, Ji-Hyang Wee, KyungMi Kim, HaeMi Sung, HyunKyung Shin, Effect of Onion (Allium cepa) Ultra-high Pressure Processing and Hot Water Extracts on the Serum Cholesterol Level in High Cholesterol-fed Rats Food Science and Biotechnology. ,vol. 24, pp. 287- 294 ,(2015) , 10.1007/S10068-015-0038-7
Yaoqi Tian, Dandan Li, Jianwei Zhao, Xueming Xu, Zhengyu Jin, Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches Food Chemistry. ,vol. 152, pp. 225- 229 ,(2014) , 10.1016/J.FOODCHEM.2013.11.162
Qamar-Abbas Syed, Martin Buffa, Buenaventura Guamis, Jordi Saldo, Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review Critical Reviews in Food Science and Nutrition. ,vol. 56, pp. 474- 483 ,(2016) , 10.1080/10408398.2013.779570
Shigeaki Ueno, Toru Shigematsu, Takae Watanabe, Kanako Nakajima, Mina Murakami, Mayumi Hayashi, Tomoyuki Fujii, Generation of Free Amino Acids and γ-Aminobutyric Acid in Water-Soaked Soybean by High-Hydrostatic Pressure Processing Journal of Agricultural and Food Chemistry. ,vol. 58, pp. 1208- 1213 ,(2010) , 10.1021/JF903102T
M. Permanyer, C. Castellote, C. Ramírez-Santana, C. Audí, F.J. Pérez-Cano, M. Castell, M.C. López-Sabater, À. Franch, Maintenance of breast milk Immunoglobulin A after high-pressure processing. Journal of Dairy Science. ,vol. 93, pp. 877- 883 ,(2010) , 10.3168/JDS.2009-2643
Ruizhan Chen, Fanlei Meng, Shouqin Zhang, Zhiqiang Liu, Effects of ultrahigh pressure extraction conditions on yields and antioxidant activity of ginsenoside from ginseng Separation and Purification Technology. ,vol. 66, pp. 340- 346 ,(2009) , 10.1016/J.SEPPUR.2008.12.026