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Patterson, M. F. & Kilpatrick, D. J. (1998): The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. J. FdProt. , 61 , 432

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436 Roberts, C. M. & Hoover, D. G. (1996): Sensitivity of Bacillus coagulans spores to combinations of high hydrostatic pressure, heat, acidity and nisin. J. appl. Bacteriol. , 81 , 363

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602 Cao , X., Bi , X., Huang , W., Wu , J., Hu , X. & Liao , X. (2012): Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during

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): Pasteurisation of tomato juice by high hydrostatic pressure treatment or by its combination with essential oils. Acta Alimentaria , 31 , 243-252. Pasteurisation of tomato juice by high hydrostatic pressure treatment or by its

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. FARKAS , V. , DALMADI , I. , BALLA , CS. ( 2014 ): Effect of high hydrostatic pressure treatments on volatiles of berry purées . Acta Alimentaria , 43 (Suppl.), 51 – 57

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, I. , and Balla , Cs. ( 2014 ). Effect of high hydrostatic pressure treatment on volatiles of berry purées . Acta Alimentaria , 43 : 51 – 57 . 10.1556/AAlim.43.2014.Suppl.8 Gao , G. , Ren , P. , Cao , X. , Yan , B. , Liao , X. , Sun

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Acta Alimentaria
Authors: Á. Koncz, L. Mészáros, J. Farkas, K. Pásztor-Huszár, R. Helt, and N. Lechner

Beczner, J., Vidács, I., Szerdahelyi, E. & Fonberg-Broczek, M. (2003): The effect of irradiation, heat and high hydrostatic pressure on bacterial spores. Acta Alimentaria , 32(Suppl

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Progress in Agricultural Engineering Sciences
Authors: István Dalmadi, Dávid Kántor, Kai Wolz, Katalin Polyák-Fehér, Klára Pásztor-Huszár, József Farkas, and András Fekete

High hydrostatic pressure (HHP) processing technology offers the possibility to preserve quality attributes. Objective test methods describing quality in a complex form have an important role in the development of new products and in the quality assurance of different technologies. Therefore, research was performed to compare the effects of HHP treatment and heat pasteurization on visual appearance, volatile composition, taste and texture properties of strawberry purees measured by sensorial and objective methods. Sensory evaluation did not show significant differences between samples. Similar result was obtained from the color measurements. Viscosity of purees changed only slightly as a result of the treatments. Electronic nose and electronic tongue were found to be promising tools for discrimination of strawberry purees treated by different levels of high hydrostatic pressure or thermal treatment. Canonical discriminant analysis showed that control and “600 MPa for 5 minutes” samples were quite similar. Samples treated by 600 MPa for 15 minutes were distinguished from the above mentioned ones. The heat treated samples (80°C for 5 and 15 minutes) were definitely separated from the control samples. Fusion of the data from the electronic nose and tongue showed the same trend and improved the classification of the treated puree samples.

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Abstract  

High hydrostatic pressure (HHP) has been investigated as an alternative to thermal processing for food preservation. HHP has been known to affect high molecular weight polymers causing phase change. Starch is gelatinized at a pressure on the order of 600–700 MPa, at 25 °C. Gelatinized starch recrystallizes during storage affecting the texture and shelf life of food products. The effect of HHP processing on the crystallization of starches from different botanical origins during storage at 4 and 23 °C was investigated. Crystallization kinetics of HHP treated wheat and corn starch gels were compared using DSC. The effect of crystallization on structure was evaluated in terms of storage modulus. The rate of retrogradation depended on the storage temperature (23 °C and 4 °C) and the botanical origin of the starch. The least crystallization was observed in HHP treated wheat starch stored at 23 °C. The storage modulus increased with crystallization of starch.

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Acta Alimentaria
Authors: B. Csehi, E. Szerdahelyi, K. Pásztor-Huszár, B. Salamon, A. Tóth, I. Zeke, G. Jónás, and L. Friedrich

. SUN , X.D. , HOLLEY , R.A. ( 2010 ): High hydrostatic pressure effects on the texture of meat and meat products . J. Food Sci. , 75 , 17 – 23

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