FAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOThis study investigated the effect of high pressure processing (HPP) at 600 MPa for 5 and 30 min on cocoyam, Peruvian carrot, and sweet potatoes cylinders. The impact of the process was evaluated through syneresis analysis, water activity, polarized optical microscopy, thermal properties, texture profile, and drying rate. The results demonstrated that regardless of the process time, the HPP caused physical damage to the structure of the vegetables, providing greater syneresis (up to 12%), disruption of cell wall, reduction of the maximum force to cut the sample (up to 60%), and increased drying rate (similar to 30%). Starch gelatinization ranged between 30% (in Peruvian carrot) an...
Peruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their str...
High pressure processing (HPP) is an attractive technology for the preservation of vegetables with h...
High-pressure processing (HPP) is one of the prosperous techniques in food processing. Under HPP the...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)High pressure processing (HPP) is a non...
High pressure processing (HPP), an emerging technology, can be used to promote gelatinization of sta...
This report describes the first study comparing different high pressure (HP) and thermal treatments ...
AbstractBesides the application of high pressure (HP) as a non-thermal preservation technology, HP c...
The comparison of thermal and high pressure (HP) processing of carrots was addressed by an untargete...
Heat sterilization of plant derived food products entails considerable organoleptic and nutritional ...
Large amounts of different starches are produced worldwide since starch is widely used as a function...
The aim of this study was to utilize high-pressure processing (HPP) to modify cassava flour through ...
ß-Carotene is an important micronutrient, because of its health-related properties. Carrots (Daucus ...
Strecker aldehydes have been negatively associated to flavor of heat sterilized plant-based foods. T...
Air dry potato starch (84.9% d.s.) was subjected to pressurizing under the pressure of 50, 100, 250,...
ABSTRACT: Consumers demand for quality of food has triggered the need for the development of a numbe...
Peruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their str...
High pressure processing (HPP) is an attractive technology for the preservation of vegetables with h...
High-pressure processing (HPP) is one of the prosperous techniques in food processing. Under HPP the...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)High pressure processing (HPP) is a non...
High pressure processing (HPP), an emerging technology, can be used to promote gelatinization of sta...
This report describes the first study comparing different high pressure (HP) and thermal treatments ...
AbstractBesides the application of high pressure (HP) as a non-thermal preservation technology, HP c...
The comparison of thermal and high pressure (HP) processing of carrots was addressed by an untargete...
Heat sterilization of plant derived food products entails considerable organoleptic and nutritional ...
Large amounts of different starches are produced worldwide since starch is widely used as a function...
The aim of this study was to utilize high-pressure processing (HPP) to modify cassava flour through ...
ß-Carotene is an important micronutrient, because of its health-related properties. Carrots (Daucus ...
Strecker aldehydes have been negatively associated to flavor of heat sterilized plant-based foods. T...
Air dry potato starch (84.9% d.s.) was subjected to pressurizing under the pressure of 50, 100, 250,...
ABSTRACT: Consumers demand for quality of food has triggered the need for the development of a numbe...
Peruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their str...
High pressure processing (HPP) is an attractive technology for the preservation of vegetables with h...
High-pressure processing (HPP) is one of the prosperous techniques in food processing. Under HPP the...