Effects of High Pressure on Food Proteins

2016 ◽  
pp. 353-389 ◽  
Author(s):  
Jian Yang ◽  
Joseph R. Powers
Keyword(s):  
High Pressure ◽  
Food Proteins

The use of high pressure to modify the functionality of food proteins

1997 ◽  
Vol 8 (4) ◽  
pp. 107-112 ◽  
Author(s):  
W. Messens ◽  
J. Van Camp ◽  
A. Huyghebaert
Keyword(s):  
High Pressure ◽  
Food Proteins

High pressure–low temperature processing of food proteins

2006 ◽  
Vol 1764 (3) ◽  
pp. 599-618 ◽  
Author(s):  
Eliane Dumay ◽  
Laetitia Picart ◽  
Stéphanie Regnault ◽  
Maryse Thiebaud
Keyword(s):  
High Pressure ◽  
Low Temperature ◽  
Food Proteins ◽  
Low Temperature Processing

scholarly journals High-pressure Proteolytic Digestion of Food Proteins: Selective Elimination ofβ-Lactoglobulin in Bovine Milk Whey Concentrate

1991 ◽  
Vol 55 (5) ◽  
pp. 1253-1257
Author(s):  
Mieko Okamoto ◽  
Hayashi Rikimaru ◽  
Atsushi Enomoto ◽  
Shuichi Kaminogawa ◽  
Kunio Yamauchi
Keyword(s):  
High Pressure ◽  
Bovine Milk ◽  
Proteolytic Digestion ◽  
Food Proteins ◽  
Milk Whey ◽  
Selective Elimination

scholarly journals High-pressure proteolytic digestion of food proteins: Selective elimination of .BETA.-lactoglobulin in bovine milk whey concentrate.

1991 ◽  
Vol 55 (5) ◽  
pp. 1253-1257 ◽  
Author(s):  
Mieko OKAMOTO ◽  
Rikimaru HAYASHI ◽  
Atsushi ENOMOTO ◽  
Shuichi KAMINOGAWA ◽  
Kunio YAMAUCHI
Keyword(s):  
High Pressure ◽  
Bovine Milk ◽  
Proteolytic Digestion ◽  
Food Proteins ◽  
Milk Whey ◽  
Selective Elimination ◽  
Beta Lactoglobulin

High pressure effects on allergen food proteins

2013 ◽  
Vol 183 ◽  
pp. 19-29 ◽  
Author(s):  
Judit Somkuti ◽  
László Smeller
Keyword(s):  
High Pressure ◽  
Pressure Effects ◽  
Food Proteins ◽  
High Pressure Effects

High-pressure freezing of cells in suspension for low-voltage scanning electron microscopy (LVSEM)

1991 ◽  
Vol 49 ◽  
pp. 64-65
Author(s):  
Marek Malecki ◽  
James Pawley ◽  
Hans Ris
Keyword(s):  
Electron Microscopy ◽  
High Pressure ◽  
Low Voltage ◽  
Culture Media ◽  
Cell Structure ◽  
Freeze Substitution ◽  
Ice Crystal ◽  
High Pressure Freezing ◽  
Cell Culture Media ◽  
Voltage Scanning

The ultrastructure of cells suspended in physiological fluids or cell culture media can only be studied if the living processes are stopped while the cells remain in suspension. Attachment of living cells to carrier surfaces to facilitate further processing for electron microscopy produces a rapid reorganization of cell structure eradicating most traces of the structures present when the cells were in suspension. The structure of cells in suspension can be immobilized by either chemical fixation or, much faster, by rapid freezing (cryo-immobilization). The fixation speed is particularly important in studies of cell surface reorganization over time. High pressure freezing provides conditions where specimens up to 500μm thick can be frozen in milliseconds without ice crystal damage. This volume is sufficient for cells to remain in suspension until frozen. However, special procedures are needed to assure that the unattached cells are not lost during subsequent processing for LVSEM or HVEM using freeze-substitution or freeze drying. We recently developed such a procedure.

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