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Application of high pressure treatment for cheese production
Conference ObjectAbstract: High hydrostatic-pressure treatment offers the food industry a new technology for food preservation.Palabras claves:Applications, Cheese industry, High pressureAutores:Buffa M., Capellas M., Felipe X., Ferragut V., Gervilla R., Guamis B.V., Jordi Saldo, Royo C., Sendra E., Trujillo A.J.Fuentes:scopusApplications of high-hydrostatic pressure on milk and dairy products: A review
ArticleAbstract: Interest in high-pressure (HP) applications on milk and dairy products has recently increased. PressPalabras claves:Applications, Diary products, High pressure, MilkAutores:Capellas M., Gervilla R., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopusChanges in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk
ArticleAbstract: Organic acids of cheeses made from raw (RA), pasteurized (PA; 72°C, 15s) or pressure-treated (PR; 50Palabras claves:Goat cheese, High-pressure treatment, Organic acidsAutores:Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopusHigh pressure applications in milk treatment for cheese-making and accelerated ripening
ArticleAbstract: Several studies have been carried out in order to evaluate the effect of high hydrostatic pressure oPalabras claves:Cheese, High pressure, Milk, RipeningAutores:Buffa M., Guamis B.V., Jordi Saldo, Sendra E., Trujillo A.J.Fuentes:scopusHigh-pressure processing of milk and dairy and egg products
Book PartAbstract: Nowadays, high-pressure processing (HPP) is commercially used for preservation of an increasing numbPalabras claves:Autores:Capellas M., Gervilla R., Guamis B.V., Jordi Saldo, Pla R., Trujillo A.J., Yuste J.Fuentes:scopusEffects of colostrum in milk on the effectiveness of the pasteurization process and cheese milk quality
ArticleAbstract: Colostrum in the milk bulk tank could affect cheese milk and the characteristics of the final producPalabras claves:bacterial count, cheese-making property, Colostrum, pasteurization effectivenessAutores:Byron Herrera Chávez, Davinia Sánchez-Macías, María Inés Falconí, Paola Calero, Trujillo A.J.Fuentes:googlescopusChanges in water binding during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat milk
ArticleAbstract: The different types of water contained in the matrix of cheeses made from raw (RA), pasteurized (PA;Palabras claves:Goat cheese, High-pressure treatment, Thermogravimetry, Water bindingAutores:Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopusOil-in-water emulsions prepared using vegetable oils and buttermilk as emulsifier: Unveiling the impact of high-pressure homogenization valve design on emulsion physical and oxidative stability
ArticleAbstract: This study investigated the influence of homogenization valve design and formulation parameters on tPalabras claves:Buttermilk, Chia seed oil, High-pressure homogenization, Lipid oxidation, Oil-in-water emulsion, Valve designAutores:Essam Hebishy, Ferragut V., Libni Turitich, Mary Cano-Sarabia, Maspoch D., Trujillo A.J.Fuentes:scopusEffects of high-pressure homogenization on enzyme activity in milk and dairy products
OtherAbstract: In the dairy industry, microorganisms and enzymes can cause detrimental effects on product quality.Palabras claves:Dairy products, Enzyme activity, High pressure homogenization (HPH), MilkAutores:Essam Hebishy, Genaro Gustavo Amador-Espejo, Jessika Gonçalves dos Santos Aguilar, Luma Rossi Ribeiro, Trujillo A.J.Fuentes:scopusImpact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization
ArticleAbstract: In the present study, oil-in-water emulsions were formulated using 5.0% (w/v) of sodium caseinate (SPalabras claves:conventional homogenization, oil concentration, sodium caseinate, Submicron emulsions, Ultra-high pressure homogenizationAutores:Anabel Blasco-Moreno, Essam Hebishy, Ferragut V., Trujillo A.J.Fuentes:scopus