scholarly journals Effect of high‐pressure treatment prior to enzymatic hydrolysis on rheological, thermal, and antioxidant properties of lentil protein isolate

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Jasim Ahmed ◽  
Mehrajfatema Mulla ◽  
Noor Al‐Ruwaih ◽  
Yasir Ali Arfat
Keyword(s):  
High Pressure ◽  
Enzymatic Hydrolysis ◽  
Antioxidant Properties ◽  
Protein Isolate ◽  
Pressure Treatment ◽  
High Pressure Treatment

scholarly journals Changes in the structure and antioxidant properties of onions by high pressure treatment

2013 ◽  
Vol 4 (4) ◽  
pp. 586 ◽  
Author(s):  
José Luis Vázquez-Gutiérrez ◽  
Lucía Plaza ◽  
Isabel Hernando ◽  
Concepción Sánchez-Moreno ◽  
Amparo Quiles ◽  
...  
Keyword(s):  
High Pressure ◽  
Antioxidant Properties ◽  
Pressure Treatment ◽  
High Pressure Treatment

Enzymatic hydrolysis of fish gelatin under high pressure treatment

2011 ◽  
Vol 46 (6) ◽  
pp. 1129-1136 ◽  
Author(s):  
Ailén Alemán ◽  
Begoña Giménez ◽  
M. Carmen Gómez-Guillén ◽  
Pilar Montero
Keyword(s):  
High Pressure ◽  
Enzymatic Hydrolysis ◽  
Pressure Treatment ◽  
Fish Gelatin ◽  
High Pressure Treatment ◽  
Hydrolysis Of

Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate

LWT ◽  
2018 ◽  
Vol 91 ◽  
pp. 191-197 ◽  
Author(s):  
Jasim Ahmed ◽  
Noor Al-Ruwaih ◽  
Mehrajfatema Mulla ◽  
Muhammad H. Rahman
Keyword(s):  
High Pressure ◽  
Structural Properties ◽  
Protein Isolate ◽  
Kidney Bean ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Bean Protein

Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

2002 ◽  
Vol 22 (5) ◽  
pp. 601-615 ◽  
Author(s):  
Souhail Besbes ◽  
Christophe Blecker ◽  
Hamadi Attia ◽  
Carine Massaux ◽  
Claude Deroanne
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Sweet Whey
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