Effects of high hydrostatic pressure on quality changes of blends with low-protein wheat and oat flour and derivative foods

An innovative cowpea puree containing 78.8% of fresh cowpea seeds was developed. Microwave treatment (8 kW/35 s), high hydrostatic pressure (550 MPa/10 min/23 ℃) or sous vide treatment (80 ℃, 3 min) were assayed as processing techniques. Blended fresh cowpea samples were used as control. Quality changes during 21 days at 5 ℃ were studied. Sous vide samples showed a relevant loss during storage of viscoelastic parameters, like elastic modulus (G′) and viscous modulus (G″), which was also perceived in the sensory evaluation. On the contrary, high hydrostatic pressure and microwave treatments were able to preserve consistency, texture and taste. However, physicochemical properties, mainly colour, were greatly influenced by thermal treatments, although high hydrostatic pressure treatment preserved greenness. Total phenolic content and total antioxidant capacity were more affected by high hydrostatic pressure than by microwave treatments. In conclusion, microwave and high hydrostatic pressure processing treatments seem to be quite interesting techniques to develop legume-based products.

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Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage

Journal of Food Science and Technology ◽

10.1007/s13197-018-3452-z ◽

2018 ◽

Vol 55 (12) ◽

pp. 5115-5122

Author(s):

Chung-Yi Wang ◽

Yi-Ting Wang ◽

Sz-Jie Wu ◽

Yuan-Tay Shyu

Keyword(s):

Hydrostatic Pressure ◽

Cold Storage ◽

High Hydrostatic Pressure ◽

Grapefruit Juice ◽

Quality Changes

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Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage

Food and Bioproducts Processing ◽

10.1016/j.fbp.2016.06.017 ◽

2016 ◽

Vol 100 ◽

pp. 221-229 ◽

Cited By ~ 22

Author(s):

Ge Gao ◽

Pengyan Ren ◽

Xiamin Cao ◽

Bing Yan ◽

Xiaojun Liao ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Thermal Processing ◽

High Hydrostatic Pressure ◽

Quality Changes

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Survival of mouse blastocysts after low-temperature preservation under high pressure

Acta Veterinaria Hungarica ◽

10.1556/avet.52.2004.4.10 ◽

2004 ◽

Vol 52 (4) ◽

pp. 479-487 ◽

Cited By ~ 7

Author(s):

Cs. Pribenszky ◽

M. Molnár ◽

S. Cseh ◽

L. Solti

Keyword(s):

Phase Transition ◽

Hydrostatic Pressure ◽

Low Temperature ◽

High Hydrostatic Pressure ◽

Room Temperature ◽

Freezing Point ◽

Significant Loss ◽

Embryo Cryopreservation ◽

Subzero Temperatures ◽

Survival Capacity

Cryoinjuries are almost inevitable during the freezing of embryos. The present study examines the possibility of using high hydrostatic pressure to reduce substantially the freezing point of the embryo-holding solution, in order to preserve embryos at subzero temperatures, thus avoiding all the disadvantages of freezing. The pressure of 210 MPa lowers the phase transition temperature of water to -21°C. According to the results of this study, embryos can survive in high hydrostatic pressure environment at room temperature; the time embryos spend under pressure without significant loss in their survival could be lengthened by gradual decompression. Pressurisation at 0°C significantly reduced the survival capacity of the embryos; gradual decompression had no beneficial effect on survival at that stage. Based on the findings, the use of the phenomena is not applicable in this form, since pressure and low temperature together proved to be lethal to the embryos in these experiments. The application of hydrostatic pressure in embryo cryopreservation requires more detailed research, although the experience gained in this study can be applied usefully in different circumstances.

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