Dynamic high-pressure microfluidization (DHPM) technology was an emerging nonthermal technology that differed from high hydrostatic pressure (HHP).It used t
Whey protein gels produced by high pressure treatment have a different texture from those prepared by heat treatment.However,it appears that no studies on t
Fresh lychee and lychee in syrup were subject to various pressure (200-600 MPa),temperature (20-60 ℃) and time (10 or 20 min) and subsequently analysed for
In the study,the carrot juice was treated by high pressure processing (HPP),its conformational structure of pressure-resistant peroxidase (POD) and volatile
The present objectives were to study the effects of high pressure processing (HPP) on the carotenoid in carrot juice and evaluate the edible safety of the p
Characteristics of Tilapia surimi gels induced by a range of ultra-high-hydrostatic-pressures (100MPa~400MPa for 15min) were compared to those of gels induc
Since Dr.Rikimaru HAYASHI has suggested in 1987 to introduce high hydrostatic pressure (HHP) treatment in real food processing,R&D on HHP food processing ha
High Pressure Processing technology (also knows as HPP,or UHP,or HHP) well known at laboratory level since one century,became industrial and started to be i