Applications of High Pressure Technology in Food Processing
نویسندگان
چکیده
منابع مشابه
Nanoparticles of Cyclodextrins & Their Applications in Food Technology
Cyclodextrins (CDs) are a family of cyclic oligosaccharides which are composed of α (1,4) -linked glucopyranose subunits. Thebest-characterized forms are α, β and γ CD which are consisted of six, seven and eight D-glucose units, respectively. Cyclodextrins are produced from starch by enzymatic degradation. These macrocyclic carbohydrates with polar internal cavities can form complexes with and ...
متن کاملNanoparticles of Cyclodextrins & Their Applications in Food Technology
Cyclodextrins (CDs) are a family of cyclic oligosaccharides which are composed of α (1,4) -linked glucopyranose subunits. Thebest-characterized forms are α, β and γ CD which are consisted of six, seven and eight D-glucose units, respectively. Cyclodextrins are produced from starch by enzymatic degradation. These macrocyclic carbohydrates with polar internal cavities can form complexes with and ...
متن کاملHigh pressure processing for food safety.
Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. High pressure is an alternative to thermal processing. The resistance of microorganisms to pressure varies considerably depending on the pressure range applied, te...
متن کاملNovel Applications of High Pressure Processing
Fish Protein Gels HPP can be used to produce new surimi products. In surimi processing, the sarcoplasmic proteins are removed by thorough washing since they do not form gels when heated. However, if sarcoplasmic proteins are pressurized at over 300 MPa, they will coagulate and can be incorporated into surimi and related products. Pressure-induced gels have been reported to have a springy textur...
متن کاملeffect of high pressure processing on properties of packaging films used in food industry
nowadays, consumers demand safe and minimally processed foodstuffs without additives and with extended shelf life. as high-pressure processing is used increasingly for the treatment of packed products, different packagings has been investigated with respect to their structural behaviour and stability under high-pressure processing. various defects may ocuure due to high pressure processing such...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Studies
سال: 2021
ISSN: 2182-1054
DOI: 10.7455/ijfs/10.1.2021.a10