High-pressure treatment applied throughout ripening of a goat cheese caused minimal changes on free fatty acids content and oxidation in mature cheese

2012 ◽  
Vol 92 (3) ◽  
pp. 237-248 ◽  
Author(s):  
Francisco José Delgado ◽  
José González-Crespo ◽  
Ramón Cava ◽  
Rosario Ramírez
Keyword(s):  
Fatty Acids ◽  
High Pressure ◽  
Free Fatty Acids ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Goat Cheese

Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese

2007 ◽  
Vol 74 (4) ◽  
pp. 438-445 ◽  
Author(s):  
Bibiana Juan ◽  
Victoria Ferragut ◽  
Martin Buffa ◽  
Buenaventura Guamis ◽  
Antonio-José Trujillo
Keyword(s):  
Fatty Acids ◽  
High Pressure ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Effect Of Pressure ◽  
Two Stages ◽  
And Control

The free fatty acid (FFA) profile of high pressure treated ewes' milk cheeses were studied to assess the effect of pressure treatment on cheese lipolysis. Cheeses were treated at 200, 300, 400 or 500 MPa (2P to 5P) at two stages of ripening (after 1 and 15 days of manufacturing; P1 and P15) and FFA were assayed at 1, 15 and 60 d ripening. On the first day of ripening, 3P1-cheeses showed levels of FFA twice that of the control cheeses. However, no significant differences were found between 3P1 and control cheeses at 60 d ripening. On the contrary, 4P1 and 5P1-cheeses had the lowest total FFA levels. The point at which pressure treatment was applied influenced the FFA profile of cheeses; cheeses pressurized at pressures <400 MPa on the first day of ripening were more similar to untreated cheeses than their homologues treated at 15 d.

Introduction of Fatty Acids to Starch Granules by Ultra-High-Pressure Treatment

1998 ◽  
Vol 50 (11-12) ◽  
pp. 484-486 ◽  
Author(s):  
Tetsuya Yamada ◽  
Toshitsugu Kato ◽  
Shinji Tamaki ◽  
Katsunori Teranishi ◽  
Makoto Hisamatsu
Keyword(s):  
Fatty Acids ◽  
High Pressure ◽  
Pressure Treatment ◽  
Starch Granules ◽  
High Pressure Treatment ◽  
Ultra High Pressure

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
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