Relevant bibliographies by topics / Food Whey products Hydrostatic pressure

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Food Whey products Hydrostatic pressure'

Author: Grafiati
Published: 4 June 2021
Last updated: 17 February 2022

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Journal articles on the topic "Food Whey products Hydrostatic pressure"

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Kadharmestan, Christy, Byung-Kee Baik, and Zuzanna Czuchajowska. "Whey Protein Concentrate Treated with Heat or High Hydrostatic Pressure in Wheat-Based Products." Cereal Chemistry Journal 75, no. 5 (1998): 762–66. http://dx.doi.org/10.1094/cchem.1998.75.5.762.

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Serna-Hernandez, Sergio O., Zamantha Escobedo-Avellaneda, Rebeca García-García, Magdalena de Jesús Rostro-Alanis, and Jorge Welti-Chanes. "High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review." Foods 10, no. 8 (2021): 1867. http://dx.doi.org/10.3390/foods10081867.

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High-pressure processing (HPP) is a nonthermal technology used for food preservation capable of generating pasteurized milk products. There is much information regarding the inactivation of microorganisms in milk by HPP, and it has been suggested that 600 MPa for 5 min is adequate to reduce the number of log cycles by 5–7, resulting in safe products comparable to traditionally pasteurized ones. However, there are many implications regarding physicochemical and functional properties. This review explores the potential of HPP to preserve milk, focusing on the changes in milk components such as lipids, casein, whey proteins, and minerals, and the impact on their functional and physicochemical properties, including pH, color, turbidity, emulsion stability, rheological behavior, and sensory properties. Additionally, the effects of these changes on the elaboration of dairy products such as cheese, cream, and buttermilk are explored.
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Barba, Francisco J. "An Integrated Approach for the Valorization of Cheese Whey." Foods 10, no. 3 (2021): 564. http://dx.doi.org/10.3390/foods10030564.

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Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations into a single process, allowing us to not only valorize a part of the whey but the whole process, which is known as bioprocess integration. In this sense, the adaptation of different processes, for example, physicochemical (micro, ultra and nanofiltration) and fermentation, that are commonly used to obtain proteins, lactose and other compounds with different activities (antioxidant, antifungal, etc.) could be integrated to achieve a complete recovery of the cheese whey. Likewise, keeping in mind that one of the main drawbacks of cheese whey is the great microbial load, some innovative processing technologies, such as high hydrostatic pressures, electrotechnologies and ultrasound, can allow both the development of new foods from whey as well as the improvement of the nutritional and organoleptic properties of the final products prepared with cheese, and thus reducing the microbial load and obtaining a safe product could be incorporated in the cheese whey valorization process.
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Pagán, R., S. Esplugas, M. M. Góngora-Nieto, G. V. Barbosa-Cánovas, and B. G. Swanson. "Inactivación de formas esporuladas de Bacillus subtilis mediante campos eléctricos pulsantes de alta intensidad en combinacion con otras tecnicas de conservacion de alimentos/Inactivation of Bacillus subtilis spores using high intensity pulsed electric fields in combination with other food conservation technologies." Food Science and Technology International 4, no. 1 (1998): 33–44. http://dx.doi.org/10.1177/108201329800400105.

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The inactivation of Bacillus subtilis spores using high intensity pulsed electric fields (HIPEF) was investigated. Spores were not inactivated when HIPEF treatment (60 kV/cm, 75 pulses) was used alone. The combination of-HIPEF and moderate temperatures around 60°C, and/or the activation of spore suspension prior to HIPEF treatment, and/or the use of up to 5000 IU/ml lysozyme, did not inactivate spores. High hydrostatic pressure (1500 atm, 30 min, 40°C) resulted in the initiation of germination of more than five log cycles in the number of spores, making them sensitive to subsequent pasteurization heat treatment, whereas they were not sensitive to subsequent HIPEF treatment at temperatures less than 40 °C. An intermediate step is needed which allows the outgrowth of spores to vegetative cells. Thus, the combination of high hydrostatic pressure and HIPEF treatment offers an attractive alternative to the stabilization of food products by heat to inactivate spores.
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LEE, W., S. CLARK, and B. G. SWANSON. "FUNCTIONAL PROPERTIES OF HIGH HYDROSTATIC PRESSURE-TREATED WHEY PROTEIN." Journal of Food Processing and Preservation 30, no. 4 (2006): 488–501. http://dx.doi.org/10.1111/j.1745-4549.2005.00081.x.

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Liu, Xiaoming, Joseph R. Powers, Barry G. Swanson, Herbert H. Hill, and Stephanie Clark. "High Hydrostatic Pressure Affects Flavor-binding Properties of Whey Protein Concentrate." Journal of Food Science 70, no. 9 (2006): C581—C585. http://dx.doi.org/10.1111/j.1365-2621.2005.tb08308.x.

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Liu, Xiaoming, Joseph R. Powers, Barry G. Swanson, Herbet H. Hill, and Stephanie Clark. "Modification of whey protein concentrate hydrophobicity by high hydrostatic pressure." Innovative Food Science & Emerging Technologies 6, no. 3 (2005): 310–17. http://dx.doi.org/10.1016/j.ifset.2005.03.006.

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Lim, S. Y., B. G. Swanson, and S. Clark. "High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Functional Properties." Journal of Dairy Science 91, no. 4 (2008): 1299–307. http://dx.doi.org/10.3168/jds.2007-0390.

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Guerrero-Beltrán, José A., Gustavo V. Barbosa-Cánovas, and Barry G. Swanson. "High Hydrostatic Pressure Processing of Fruit and Vegetable Products." Food Reviews International 21, no. 4 (2005): 411–25. http://dx.doi.org/10.1080/87559120500224827.

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Vilela, Regina Maria, Larry C. Lands, Hing M. Chan, Behnam Azadi, and Stan Kubow. "High hydrostatic pressure enhances whey protein digestibility to generate whey peptides that improve glutathione status in CFTR-deficient lung epithelial cells." Molecular Nutrition & Food Research 50, no. 11 (2006): 1013–29. http://dx.doi.org/10.1002/mnfr.200600074.

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Dissertations / Theses on the topic "Food Whey products Hydrostatic pressure"

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Liu, Xiaoming. "Effect of high hydrostatic pressure on whey protein concentrate functional properties." Online access for everyone, 2004. http://www.dissertations.wsu.edu/Dissertations/Spring2004/X%5Fliu%5F050504.pdf.

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McCreedy, Richard William. "The effect of high hydrostatic pressure on whey protein functionality." Thesis, Queen's University Belfast, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.268232.

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Cascarino, Jennifer. "Inactivation of viruses by high hydrostatic pressure in ready-to-eat food products." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 78 p, 2008. http://proquest.umi.com/pqdweb?did=1459905321&sid=10&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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Book chapters on the topic "Food Whey products Hydrostatic pressure"

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Rojas, Meliza L., Alberto C. Miano, Miriam T. K. Kubo, and Pedro E. D. Augusto. "Chapter 11. The Use of Non-conventional Technologies for Processing Tomato Products: High-power Ultrasound, High-pressure Homogenization, High Hydrostatic Pressure, and Pulsed Electric Fields." In Food Chemistry, Function and Analysis. Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788016247-00201.

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María García-Gimeno, Rosa, and Guiomar Denisse Posada Izquierdo. "High Hydrostatic Pressure Treatment of Meat Products." In Food Processing. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.90858.

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Koker, Alperen, İlhami Okur, Sebnem Ozturkoglu-Budak, and Hami Alpas. "Non-Thermal Preservation of Dairy Products." In Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-5354-1.ch008.

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Dairy products include carbohydrates, protein, fatty acids, and different micronutrients, such as minerals and vitamins. Thermal treatment is generally used in dairy products to provide product safety and increase shelf life. But it can also lead to undesirable effects on dairy products such as protein denaturation, maillard reaction, and loss of vitamins. Non-thermal technology is an alternative method in the preservation of food products due to improving product safety and shelf life without any negative effects on food nutritional content. High hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound, cold plasma (CP), and pulsed light (PL) are the main non-thermal techniques that are used in the food industry. This chapter gives general principles of the non-thermal techniques, current applications in the dairy products, and recent advances in the dairy industry.
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Koker, Alperen, İlhami Okur, Sebnem Ozturkoglu-Budak, and Hami Alpas. "Non-Thermal Preservation of Dairy Products." In Advances in Environmental Engineering and Green Technologies. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1924-0.ch001.

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Dairy products include carbohydrates, protein, fatty acids, and different micronutrients, such as minerals and vitamins. Thermal treatment is generally used in dairy products to provide product safety and increase shelf life. But it can also lead to undesirable effects on dairy products such as protein denaturation, maillard reaction, and loss of vitamins. Non-thermal technology is an alternative method in the preservation of food products due to improving product safety and shelf life without any negative effects on food nutritional content. High hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound, cold plasma (CP), and pulsed light (PL) are the main non-thermal techniques that are used in the food industry. This chapter gives general principles of the non-thermal techniques, current applications in the dairy products, and recent advances in the dairy industry.
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Oussaief, Olfa, Zeineb Jrad, Touhami Khorchani, and Halima El-Hatmi. "Strategies and Technologies for Camel Milk Preservation." In Handbook of Research on Health and Environmental Benefits of Camel Products. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1604-1.ch003.

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This chapter aimed to report the strategies and technologies for camel milk preservation. Raw camel milk is easily spoiled owing to its nutrient content, which provides an ideal substrate for the development of microorganisms. Several traditional methods have been conducted in order to increase the shelf life of camel milk including fumigation of milk containers, simple evaporative cooling, chilling, freezing, pasteurization, and milk processing into many products like fermented camel milk, butter, and ghee. Modern technologies are used nowadays to preserve camel milk including freeze-drying, spray drying, high hydrostatic pressure, and sterilization. Besides, many value-added products are produced like yoghurt, cheese, ice cream, snacks, and camel milk protein hydrolysates, which are used in the field of functional food and nutraceuticals. The non-marketed camel milk is sold at a lower price or consumed at the household level in tea or after processing it into naturally fermented milk.
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Conference papers on the topic "Food Whey products Hydrostatic pressure"

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Stefanini, Roberta, Giuseppe Vignali, and Fabio Coloretti. "Modelling the growth kinetic of spoilage microorganisms in a packaged cow’s ricotta processed with high pressure." In The 5th International Food Operations & Processing Simulation Workshop. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.foodops.003.

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Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricotta rich in Conjugated Linoleic Acid (CLA) and Omega-3, resulting from cows fed with linseed in the Parmigiano Reggiano area, and processed with a hydrostatic pressure of 600 MPa for 5 minutes. The ultimate goal is to find a mathematical model able to show the treatment’s effect on spoilage microorganisms that grow spontaneously in this product during a month of refrigerated storage.
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Torres, Steffi, Julio San Martin, Brittany Newell, and Jose Garcia. "Simulation and Validation of Fully 3D Printed Soft Actuators." In ASME 2020 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. American Society of Mechanical Engineers, 2020. http://dx.doi.org/10.1115/smasis2020-2240.

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Abstract Flexible actuators are a growing class of devices implemented in soft robotic applications, medical devices and processes involving food and pharmaceutical products. Such actuators have traditionally been manufactured using casting processes or other conventional methods requiring more than one fabrication step. The arrival of flexible 3D printing materials and 3D printing techniques has facilitated the creation of these flexible actuators via additive manufacturing. The work presented in this article displays the analytical characterization and experimental validation of two materials and two actuator designs. The first case presents a finite element analysis (FEA) simulated model of a bellows actuator using a photocurable flexible resin (TangoPlus FLX930) and studies the effect of printing orientation on the simulation. The simulation used a 5 parameter Mooney-Rivlin model to predict the strain behavior of the actuator under hydrostatic pressure. A second case is presented where a Thermoplastic Polyurethane actuator was 3D printed and simulated using the same FEA model and a second calibration of the Mooney-Rivlin 5 parameter model. In both cases experimental data was used to calibrate and validate the simulation. The resulting simulated strain was consistent when the printing orientation of actuators was parallel (0 degrees) to the strain direction of the actuators. Results were less consistent when a print orientation of 45 degrees was applied.
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