Changes in Functional Properties of Protein in High Pressure-Treated Indian White Prawn (Fenneropenaeus indicus) during Chilled Storage

2020 ◽  
Vol 29 (6) ◽  
pp. 531-543 ◽  
Author(s):  
Ginson Joseph ◽  
K. R. Remya Kumari ◽  
C. K. Kamalakanth ◽  
J. Bindu ◽  
K. K Asha
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Chilled Storage ◽  
Fenneropenaeus Indicus

Chilled storage stability of spice marinated and high pressure processed Indian white prawns (Fenneropenaeus indicus)

2021 ◽  
pp. 1-11
Author(s):  
Ginson Joseph ◽  
C. K. Kamalakanth ◽  
K. R. Remya Kumari ◽  
J. Bindu ◽  
K. K. Asha
Keyword(s):  
High Pressure ◽  
Storage Stability ◽  
Chilled Storage ◽  
Fenneropenaeus Indicus

Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation

Meat Science ◽  
2017 ◽  
Vol 129 ◽  
pp. 176-184 ◽  
Author(s):  
Siwen Xue ◽  
Huijuan Yang ◽  
Rui Liu ◽  
Chang Qian ◽  
Mengyao Wang ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties

High-pressure homogenization influences the functional properties of protein from oyster (Crassostrea gigas)

LWT ◽  
2021 ◽  
pp. 112107
Author(s):  
Zhaofang Liu ◽  
Zixuan Guo ◽  
Di Wu ◽  
Xu Fei ◽  
Hesham R. Ei-Seedi ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Crassostrea Gigas ◽  
High Pressure Homogenization

Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure

2004 ◽  
Vol 71 (4) ◽  
pp. 496-499 ◽  
Author(s):  
Thom Huppertz ◽  
Patrick F Fox ◽  
Alan L Kelly
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Cheddar Cheese ◽  
Mozzarella Cheese ◽  
Organoleptic Properties ◽  
Gouda Cheese ◽  
Dairy Research

High pressure (HP) processing has attracted considerable interest in dairy research in recent years; its effects on cheese have been reviewed by O'Reilly et al. (2001). HP treatment of cheese may influence several of its properties, e.g., for hard and semi-hard cheeses, such as Cheddar and Gouda, the most notable effects are on the texture and rate of ripening. HP treatment increased elasticity and improved organoleptic properties of Gouda cheese (Kolakowski et al. 1998). Messens et al. (2000) reported that, immediately after treatment at 400 MPa, Gouda cheese was less rigid and solid-like and more viscoelastic than untreated cheese. HP treatment also enhances the functional properties of Mozzarella cheese (Johnston & Darcy, 2000; O'Reilly et al. 2002).

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