scholarly journals Effects of high-pressure treatment on the structure and function of myofibrils

2021 ◽  
Author(s):  
Seine A. Shintani
Keyword(s):  
High Pressure ◽  
Structure And Function ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
And Function

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

scholarly journals Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

2021 ◽  
Vol 16 (1) ◽  
pp. 92-101
Author(s):  
Guanghui Xia ◽  
Xinhua Li ◽  
Zhen Zhang ◽  
Yuhang Jiang
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Food Processing ◽  
Yeast Fermentation ◽  
Pressure Treatment ◽  
Processing Methods ◽  
High Pressure Treatment ◽  
Effect Of Food ◽  
The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

scholarly journals High Pressure Treatment in Foods

Foods ◽  
2014 ◽  
Vol 3 (3) ◽  
pp. 476-490 ◽  
Author(s):  
Edwin Bello ◽  
Gerardo Martínez ◽  
Bernadette Ceberio ◽  
Dolores Rodrigo ◽  
Antonio López
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment

scholarly journals Effect of high-pressure treatment on decomposition of potato and wheat starch by .ALPHA.-amylase

2003 ◽  
Vol 29 (6) ◽  
pp. 335-339 ◽  
Author(s):  
Tomohiro NOGUCHI ◽  
Akiko TANIGUCHI (YAMADA) ◽  
Hiroaki SATO ◽  
Toshiro SUZUKI ◽  
Shinji MATSUMOTOT ◽  
...  
Keyword(s):  
High Pressure ◽  
Wheat Starch ◽  
Alpha Amylase ◽  
Pressure Treatment ◽  
High Pressure Treatment

Effects of High Pressure Treatment on the Microbiological Quality, Texture and Colour of Vacuum Packed Pork Meat Products

2002 ◽  
Vol 22 (3-4) ◽  
pp. 725-732 ◽  
Author(s):  
K. Karłowski ◽  
B. Windyga ◽  
M. Fonberg-Broczek ◽  
H. Ścieżyńska ◽  
A. Grochowska ◽  
...  
Keyword(s):  
High Pressure ◽  
Meat Products ◽  
Microbiological Quality ◽  
Pressure Treatment ◽  
Pork Meat ◽  
High Pressure Treatment

scholarly journals Influence of High Pressure on the Dimerization of ToxR, a Protein Involved in Bacterial Signal Transduction

2008 ◽  
Vol 74 (24) ◽  
pp. 7821-7823 ◽  
Author(s):  
Kai Linke ◽  
Nagarajan Periasamy ◽  
Matthias Ehrmann ◽  
Roland Winter ◽  
Rudi F. Vogel
Keyword(s):  
Escherichia Coli ◽  
Signal Transduction ◽  
High Pressure ◽  
Structure And Function ◽  
Transmembrane Segments ◽  
Bacterial Signal Transduction ◽  
Reporter Strains ◽  
And Function ◽  
First Time

ABSTRACT High hydrostatic pressure (HHP) is suggested to influence the structure and function of membranes and/or integrated proteins. We demonstrate for the first time HHP-induced dimer dissociation of membrane proteins in vivo with Vibrio cholerae ToxR variants in Escherichia coli reporter strains carrying ctx::lacZ fusions. Dimerization ceased at 20 to 50 MPa depending on the nature of the transmembrane segments rather than on changes in the ToxR lipid bilayer environment.

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