Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications
R Cui, F Zhu - Trends in Food Science & Technology, 2021 - Elsevier
Background Polysaccharides as biologically essential macromolecules widely exist in
plants, animals, and microorganisms. In food industries, they are often used to change …
plants, animals, and microorganisms. In food industries, they are often used to change …
[HTML][HTML] High-pressure homogenization: Principles and applications beyond microbial inactivation
R Levy, Z Okun, A Shpigelman - Food Engineering Reviews, 2021 - Springer
Abstract (Ultra) high-pressure homogenization ((U) HPH) is one of the emerging
technologies being studied and developed for various applications in the food industry.(U) …
technologies being studied and developed for various applications in the food industry.(U) …
Emerging technologies to obtain pectin from food processing by-products: A strategy for enhancing resource efficiency
Background Even though raw and processed crops are consumed as food worldwide, one-
third of these agricultural produces go as waste or by-products. These by-products contain …
third of these agricultural produces go as waste or by-products. These by-products contain …
High pressure processing accelarated the release of RG-I pectic polysaccharides from citrus peel
High pressure processing (HPP) has become a promising strategy for extracting bioactive
constituents. In this study, the impact of HPP treatment at various pH values (2.0, 8.0, and …
constituents. In this study, the impact of HPP treatment at various pH values (2.0, 8.0, and …
[HTML][HTML] Extraction of pectin from Satsuma mandarin orange peels by combining pressurized carbon dioxide and deionized water: A green chemistry method
C Tsuru, A Umada, S Noma, M Demura… - Food and Bioprocess …, 2021 - Springer
Pectic oligosaccharides have vital properties that are dependent on their molecular
assemblies, such as the degree of esterification (DE) and branched side chains. The …
assemblies, such as the degree of esterification (DE) and branched side chains. The …
[HTML][HTML] The structure and composition of extracted pectin and residual cell wall material from processing tomato: The role of a stepwise approach versus high …
J Van Audenhove, T Bernaerts, V De Smet, S Delbaere… - Foods, 2021 - mdpi.com
In literature, different pectin extraction methods exist. In this study, two approaches starting
from the alcohol-insoluble residue (AIR) of processing tomato are performed in a parallel …
from the alcohol-insoluble residue (AIR) of processing tomato are performed in a parallel …
[HTML][HTML] Effects of high-pressure homogenization on pectin structure and cloud stability of not-from-concentrate orange juice
W Yu, J Cui, S Zhao, L Feng, Y Wang, J Liu… - Frontiers in …, 2021 - frontiersin.org
Not-from-concentrate (NFC) juice is popular with consumers due to its similarity to fresh fruit
juice in taste, flavor, and beneficial nutrients. As a commonly used technology in fruit juice …
juice in taste, flavor, and beneficial nutrients. As a commonly used technology in fruit juice …
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery
S Plazzotta, M Moretton, S Calligaris… - Food and Bioproducts …, 2021 - Elsevier
High pressure homogenization (HPH) at increasing intensity (50, 100, 150 MPa and 150
MPa for 5 passes) was combined with an alkaline-acid recovery method to prepare protein …
MPa for 5 passes) was combined with an alkaline-acid recovery method to prepare protein …
High Pressure Modification
MN Nasrabadi - Physicochemical and Enzymatic Modification of Gums, 2021 - Springer
High pressure (HP) process is a technology classified into two general categories, including
static and dynamic HP techniques, that are also known as high hydrostatic pressure (HHP) …
static and dynamic HP techniques, that are also known as high hydrostatic pressure (HHP) …