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Browsing by Subject "High pressure homogenization"

Now showing items 1-8 of 8

Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

Burca-Busaga, Cristina Gabriela; Betoret Valls, Noelia; Seguí Gil, Lucía; García Hernández, Jorge; Hernández Pérez, Manuel; Barrera Puigdollers, Cristina (MDPI AG, 2021-09)

[EN] To benefit the health of consumers, bioactive compounds must reach an adequate concentration at the end of the digestive process. This involves both an effective release from the food matrix where they are contained ...
Efecto de la homogenización por altas presiones en la higienización de horchata de chufa natural no pasterizada

Vilar Cabrera, Paola (Universitat Politècnica de València, 2022-09-06)

[ES] La horchata de chufa es una dispersión compleja de aspecto lechoso obtenida a partir del extracto acuoso de la chufa (Cyperus esculentus L.). Los tubérculos de chufa son muy apreciados por los numerosos beneficios que ...
Efecto del pH y de las altas presiones de homogeneización sobre el crecimiento y resistencia a la digestión in vitro de una cepa de Lactobacillus reuteri en zumo de lulo

Ferrando Félix, María Emilia (Universitat Politècnica de València, 2021-09-09)

[ES] La obesidad es una enfermedad crónica cuya prevalencia en la población mundial ha aumentado durante las últimas décadas. Para combatirla es esencial aumentar el consumo de frutas en la dieta, puesto que estas contienen ...
High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg

Patrignani, Francesca; Vannini, Lucia; Sado Kamdem, Sylvain L.; Hernando Hernando, Mª Isabel; Marco Molés, Raquel; Guerzoni, M. Elisabetta; Lanciotti, Rosalba (Elsevier, 2013-10)

This research investigated the potential of multi-pass homogenization treatment for the inactivation of Salmonella enterica serovar Enteritidis inoculated at different levels in liquid whole egg (LWE) comparing the efficacy ...
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion

Calabuig-Jiménez, Laura; Betoret, Ester; Betoret Valls, Noelia; Patrignani, Francesca; Barrera Puigdollers, Cristina; Seguí Gil, Lucía; Lanciotti, Rosalba; Dalla Rosa, Marco (Elsevier, 2019-01)
Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion

Marco-Molés, R.; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Pérez-Munuera, I. (Elsevier, 2012-04)

[EN] High pressure homogenization (HPH) is a novel non-thermal preservation technology, which can improve the microbiological quality of products without affecting their stability. The main objective of this paper is to ...
Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix

Betoret Valls, María Ester; Betoret Valls, Noelia; Calabuig-Jiménez, Laura; Patrignani, Fancesca; Barrera Puigdollers, Cristina; Lanciotti, Rosalba; Dalla Rosa, Marco (Elsevier, 2019-08)

[EN] High pressure homogenization allows encapsulating microorganisms. Microencapsulation of probiotic microorganisms may enhance their viability during food processing, storage and gastrointestinal passage. The aim of ...
Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

Burca-Busaga, Cristina Gabriela; Betoret Valls, Noelia; Seguí Gil, Lucía; Betoret, Ester; Barrera Puigdollers, Cristina (MDPI, 2020-08)

[EN] Survival of probiotic microorganisms in dried foods is optimal for water activity (a(w)) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in ...