Quality Changes of Jujube Wine by Hydrostatic Pressure and Freezing Treatment during Storage

2009 ◽  
Vol 38 (1) ◽  
pp. 89-97 ◽  
Author(s):  
Hee-Joeng Park ◽  
Kwang-Yup Kim ◽  
Heon-Sang Jeong
Keyword(s):  
Hydrostatic Pressure ◽  
Quality Changes ◽  
Freezing Treatment

Evaluation of quality changes of beetroot juice after high hydrostatic pressure processing

2017 ◽  
Vol 37 (2) ◽  
pp. 214-222 ◽  
Author(s):  
Barbara Sokołowska ◽  
Łukasz Woźniak ◽  
Sylwia Skąpska ◽  
Izabela Porębska ◽  
Justyna Nasiłowska ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Quality Changes ◽  
Beetroot Juice ◽  
High Hydrostatic Pressure Processing

Quality of Jujube Wine with Hydrostatic Pressure and Freezing Treatment

2007 ◽  
Vol 36 (11) ◽  
pp. 1444-1450 ◽  
Author(s):  
Hee-Joeng Park ◽  
Kwang-Yup Kim ◽  
Gwi-Jung Han ◽  
Heon-Sang Jeong
Keyword(s):  
Hydrostatic Pressure ◽  
Freezing Treatment

Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

2020 ◽  
Vol 26 (8) ◽  
pp. 706-714 ◽  
Author(s):  
Tâmmila Venzke Klug ◽  
Elena Collado ◽  
Ascensión Martínez-Sánchez ◽  
Perla A Gómez ◽  
Encarna Aguayo ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Microwave Treatment ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Quality Changes ◽  
High Hydrostatic Pressure Processing ◽  
Viscoelastic Parameters ◽  
Sous Vide ◽  
Processing Techniques

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.

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

2016 ◽  
Vol 100 ◽  
pp. 221-229 ◽  
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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