Iesel Van der Plancken

TL;DR: In this paper, the effects of high pressure on the stability and bioavailability of vitamins in plant-based food systems especially in fruit and vegetables are briefly reviewed, and possible impacts of conducting HP treatment at elevated temperature (such as HP sterilization) on vitamin stability are discussed.

TL;DR: The sulfhydryl (SH) content of egg white proteins after heat (50-85 degrees C) and combined heat and high pressure treatments (100-700 MPa, 10-60 degrees C), was determined using 5',5-dithiobis (2-nitrobenzoic acid) (DTNB), both for the soluble fraction and the total protein fraction.

TL;DR: The impact of thermal, high pressure (HP) and pulsed electric field (PEF) processing for mild pasteurization of orange juice was compared on a fair basis, using processing conditions leading to an equivalent degree of microbial inactivation as mentioned in this paper.

TL;DR: In this paper, the degradation of anthocyanins (pelargonidin-3-glucoside) in a strawberry paste during high-temperature/high-pressure treatments was investigated over a temperature range of 80 −130 −C and a pressure range of 200 −700 −MPa.

TL;DR: In this article, heat-induced changes in selected physico-chemical properties of egg white proteins were studied in a temperature range of 50-85°C and two pH levels were selected, to mimic the pH of fresh and aged egg white.