Journal ArticleDOI
High pressure treatment: applications in cheese manufacture and ripening
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In this paper, the authors reviewed studies of HP induced changes in milk relevant to cheesemaking, including the effects of HP on rennet coagulation time, rate of curd formation and cheese yield.Abstract:
High pressure (HP) treatment has emerged as a food processing technology primarily due to increasing interest in novel methods for preservation of foods. Applying HP to food products modifies interactions between individual components, influences rates of enzymatic reactions and can inactivate microorganisms. This paper reviews studies of HP induced changes in milk relevant to cheesemaking, including the effects of HP on rennet coagulation time, rate of curd formation and cheese yield. Published studies on the effects of direct HP treatment of cheese and specifically the effects of HP on cheese ripening characteristics, functionality and microbiology, are also reviewed.read more
Citations
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Journal ArticleDOI
Opportunities and Challenges in High Pressure Processing of Foods
TL;DR: The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.
Journal ArticleDOI
Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry
Tomas Norton,Da-Wen Sun +1 more
TL;DR: In this article, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications.
Journal ArticleDOI
Physicochemical Modifications of High-Pressure-Treated Soybean Protein Isolates
Cecilia Puppo,Nicolas Chapleau,Francisco Speroni,Marie de Lamballerie-Anton,F Michel,Cristina Añón,Marc Anton +6 more
TL;DR: Changes induced by high pressure treatment on soybean protein isolates at pH 3 and pH 8 were analyzed and changes in protein solubility, surface hydrophobicity (Ho), and free sulfhydryl content (SH(F)) were determined.
Journal ArticleDOI
An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications
TL;DR: An overview of the state-of-the-art in high-pressure technology, showing the advances achieved in past years and its most recent applications today in food processing can be found in this article.
Journal ArticleDOI
Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment
Amira R. Khattab,Hania A. Guirguis,Sherouk M. Tawfik,Sherouk M. Tawfik,Mohamed A. Farag,Mohamed A. Farag +5 more
TL;DR: The main technological challenge in this reviewed processes for flavor enhancement and ripening acceleration is how applicable to be implemented in the cheese industry.
References
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Book
Dairy chemistry and biochemistry
TL;DR: The most comprehensive introductory text on the chemistry and biochemistry of milk is as discussed by the authors, which provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes).
Journal Article
Biological effects of high hydrostatic pressure on food microorganisms
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High Pressure Effects on Proteins and other Biomolecules
TL;DR: In a discussion about pressure effects on deep-sea animals, Regnard showed that pressures below 1 kbar do not irreversibly affect enzyme processes in bacteria, and activists and reaction volumes provide information on reaction mechanisms that is not available from other studies.
Journal ArticleDOI
Exploiting the effects of high hydrostatic pressure in biotechnological applications
TL;DR: In this paper, the principles underlying the observed effects of applied pressure on biological systems, and the current and potential application of pressure in biotechnological processes are discussed. But the authors focus on applying pressure to biological systems and processes to modify the properties of biological materials to preserve or improve their qualities.