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Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion

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Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion

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dc.contributor.author Marco-Molés, R. es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Llorca Martínez, Mª Empar es_ES
dc.contributor.author Pérez-Munuera, I. es_ES
dc.date.accessioned 2020-09-24T12:29:53Z
dc.date.available 2020-09-24T12:29:53Z
dc.date.issued 2012-04 es_ES
dc.identifier.issn 0260-8774 es_ES
dc.identifier.uri http://hdl.handle.net/10251/150662
dc.description.abstract [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 study the influence of different HPH treatments on the structure of a sauce (an egg/dairy emulsion). in order to obtain the higher physicochemical stability. The oil-in-water emulsion was stable up to 100 MPa with the oil droplets surrounded by several layers of natural emulsifiers. Critical pressures, between 150 and 250 MPa, produced a destabilization of the emulsion thus causing a separation of phases. A coalescence phenomenon progressively occurred when pressure increased. This phenomenon was due to the loss of the natural emulsifier barrier. Changes on the electrophoretic pattern were also observed at high pressure levels, showing an insolubilization of proteins. Lipid fraction was observed to be chemically stable after the HPH treatment. (C) 2011 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship Authors want to thank to the European Commission for the financial support (Project FP6-FOOD-023140), to the Ministerio de Educación y Ciencia (Spain) for the grant awarded to the author R. Marco-Molés, and to the Ministerio de Ciencia e Innovación (Spain) for the financial support (AGL2007-30951-E). Finally, authors thank to the University of Bologna (Italy) for providing the HPH treated samples. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject High pressure homogenization es_ES
dc.subject Emulsion es_ES
dc.subject Microstructure es_ES
dc.subject Proteins es_ES
dc.subject Lipids es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification QUIMICA ANALITICA es_ES
dc.title Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2011.11.031 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AGL2007-30951-E/ES/Ayuda complementaria al Proyecto Europeo "HIGHQ-RTE"/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/EC//023140/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Marco-Molés, R.; Hernando Hernando, MI.; Llorca Martínez, ME.; Pérez-Munuera, I. (2012). Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion. Journal of Food Engineering. 109(4):652-658. https://doi.org/10.1016/j.jfoodeng.2011.11.031 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.jfoodeng.2011.11.031 es_ES
dc.description.upvformatpinicio 652 es_ES
dc.description.upvformatpfin 658 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 109 es_ES
dc.description.issue 4 es_ES
dc.relation.pasarela S\233761 es_ES
dc.contributor.funder European Commission es_ES
dc.contributor.funder Ministerio de Educación y Ciencia es_ES


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