Listando por materia "Altes pressions (Tecnologia)"
Mostrando ítems 1-6 de 6
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Assessing the impact of high-pressure processing on selected physical and biochemical attributes of white cabbage (Brassica oleracea L. var. capitata alba)
(2014)The aim of this study was to investigate the effect of combined pressure/temperature treatments (200, 400 and 600 MPa, at 20 and 40 °C) on key physical and chemical characteristics of white cabbage ... -
Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages
(2007)The addition of starter culture and high pressure processing after ripening improved the microbial quality of low-acid fermented sausages (fuet and chorizo). The use of Lactobacillus sakei CTC6626 and ... -
Consumer acceptance of high pressure processed beef-based chilled ready meals: The mediating role of food-related lifestyle factors
(2011)The aim of this research was to investigate the effects of high pressure processing (HPP) on consumer acceptance for chilled ready meals manufactured using a low-value beef cut. Three hundred consumers ... -
High pressure induced changes in beef muscle proteome: correlation with quality parameters
(2014)The relationship between pressure induced changes on individual proteins and selected quality parameters in bovine longissimus thoracis et lumborum (LTL) muscle was studied. Pressures ranging from 200 ... -
High pressure induced changes on sarcoplasmic protein fraction and quality indicators
(2010)The combined effect of pressure and mild temperature treatments on bovine sarcoplasmic proteins and quality parameters was assessed. M. longissimus dorsi samples were pressurised in a range of 200–600 ... -
High pressure processing of swede (Brassica napus): Impact on quality properties
(2011)The effects of combined pressure/temperature treatments (200, 400 and 600 MPa, at 20 and 40 °C) on the physical and nutritional properties of swede roots (Brassica napus var. napobrassica) were assessed. ...