Monitoring the impact of high-pressure processing on the biosynthesis of plant metabolites using plant cell cultures

1998 ◽  
Vol 9 (10) ◽  
pp. 355-361 ◽  
Author(s):  
Heike Dörnenburg ◽  
Dietrich Knorr
Keyword(s):  
High Pressure ◽  
Plant Cell ◽  
Cell Cultures ◽  
High Pressure Processing ◽  
Plant Cell Cultures ◽  
Plant Metabolites ◽  
The Impact

Use of plant cell cultures to study graminicide effects on lipid metabolism

2003 ◽  
Vol 63 (5) ◽  
pp. 533-541 ◽  
Author(s):  
Lindsey J Price ◽  
Derek Herbert ◽  
David J Cole ◽  
John L Harwood
Keyword(s):  
Lipid Metabolism ◽  
Plant Cell ◽  
Cell Cultures ◽  
Plant Cell Cultures

Tocopherol production in plant cell cultures

2010 ◽  
Vol 54 (5) ◽  
pp. 726-730 ◽  
Author(s):  
Sofia Caretto ◽  
Rossella Nisi ◽  
Annalisa Paradiso ◽  
Laura De Gara
Keyword(s):  
Plant Cell ◽  
Cell Cultures ◽  
Plant Cell Cultures

Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ajith Amsasekar ◽  
Rahul S. Mor ◽  
Anand Kishore ◽  
Anupama Singh ◽  
Saurabh Sid
Keyword(s):  
High Pressure ◽  
Food Quality ◽  
High Pressure Processing ◽  
Microbial Inactivation ◽  
Sensory Properties ◽  
Process Conditions ◽  
Processed Food ◽  
Content Type ◽  
Food Properties ◽  
The Impact

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

Assembly of Antibodies and Mutagenized Variants in Transgenic Plants and Plant Cell Cultures

1992 ◽  
pp. 49-64 ◽  
Author(s):  
Andrew Hiatt ◽  
Ying Tang ◽  
William Weiser ◽  
Mich B. Hein
Keyword(s):  
Transgenic Plants ◽  
Plant Cell ◽  
Cell Cultures ◽  
Plant Cell Cultures
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