A5019057954- Microbial Inactivation Methods
- Magnetic and Electromagnetic Effects
- Meat and Animal Product Quality
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Food Allergy and Anaphylaxis Research
- Identification and Quantification in Food
- Protein Hydrolysis and Bioactive Peptides
- Bee Products Chemical Analysis
- Garlic and Onion Studies
- Listeria monocytogenes in Food Safety
- Bacillus and Francisella bacterial research
- Laser Applications in Dentistry and Medicine
- Silk-based biomaterials and applications
- Plant Genetic and Mutation Studies
- Tissue Engineering and Regenerative Medicine
- Thermal and Kinetic Analysis
- Food Industry and Aquatic Biology
- Edible Oils Quality and Analysis
- Agricultural Practices and Plant Genetics
- Botulinum Toxin and Related Neurological Disorders
- Food Supply Chain Traceability
- Consumer Attitudes and Food Labeling
- Marine Ecology and Invasive Species
- Material Properties and Processing
Experimental Station for the Food Preserving Industry
1995-2010
KU Leuven
2006
ABB (Italy)
2000
Società Italiana di Fisica
2000
University of Udine
1998-1999
University of Milan
1997-1999
Edison (Italy)
1998-1999
Prima Industrie (Italy)
1999
Tetra Pak (Sweden)
1996
Bovine β-lactoglobulin was hydrolyzed with trypsin or chymotrypsin before, during and after treatment at 600 MPa pH 6·8 for 10 min 30, 37 44 °C. The extent of hydrolysis under pressure noticeably higher than atmospheric pressure, particularly when used. Addition proteases ambient to previously pressure-treated gave only a modest increase in proteolysis respect the untreated protein. Products enzyme were separated by reverse-phase HPLC, found be different from those obtained residual...
Irreversible modifications in tertiary structure, surface hydrophobicity, and association state of β-lactoglobulin were studied after exposure to high pressure (600 900 MPa) solutions the protein at neutral pH different concentrations. Only minor irreversible structural evident even for treatments as intense 15 min MPa. The occurrence was time-progressive 600 MPa but complete within 2 irreversibly modified soluble, some covalent aggregates formed. Formation increased with increasing...
The effects of high pressure on the solubility and some structural features ovalbumin were investigated protein solutions at neutral pH, containing different concentrations treated 400−800 MPa for times. Ovalbumin prepared in presence absence common food ingredients, such as sucrose NaCl, that could act "protectants" against treatment-induced modification. Protein insolubilization occurred protectants a function concentration treatment intensity; it appeared to be consequence modifications...
Addition of NaCl or sucrose to egg albumen prior high-pressure treatment (up 10 min at 800 MPa) prevented insolubilization gel formation after pressure treatment. As a consequence protein unfolding, the treated had increased viscosity but retained its foaming and heat-gelling properties. Susceptibility proteins hydrolysis by trypsin dramatically The S-form ovalbumin, presence which is an index aging, was not found in any pressure-treated samples, also did display evidence for covalent...
ABSTRACT: Drastic losses in the rheological properties of tomato homogenate were observed when thermally treated at atmospheric pressure and highest loss was found 60°C. These more pronounced with increasing pressures up to 300 MPa, after which negative change decreased. At temperatures 60°C combined 500 MPa formation a gel structure occurred an improvement observed. However, higher product unaltered no formed.
Early screening of Alicyclobacillus spp. in fruit juices is a major applicative goal for the food industry, since juice contamination can lead to considerable loss quality, and subsequently, economic damages producers. This paper presents an accurate study assess confirm EOS507 electronic nose's (EN) ability diagnosing acidoterrestris spoilage artificially contaminated juices. The authors experimental results have shown that early identify, just after 24 hours from inoculation, orange pear...
Abstract High hydrostatic pressure (up to 1000 MPa) is a new microbiological stabilisation process that can contribute wine and grape must stabilisation. Experiments on using high pressures were undertaken. A pilot plant mod. QFP6 of the ABB (Asea‐Brown‐Boveri) Society (Sweden) working up 900 MPa was used. Flexible polyethylene bags (20–50 ml sample volume) immersed in water contained 1‐l treatment steel cylinder. Different (300–900 tested, combined with different oenological conditions (pH,...
Abstract Verotoxigenic Escherichia coli (VTEC) is an important pathogen which can cause serious illnesses in humans. It of particular importance to the meat industry be able completely destroy E. coli. A technique used could high pressure process. For this reason a mixture 8 strains 0157:H7 was inoculated raw minced and broth. These samples were treated at pressures up 700 MPa WC, causing 5 decimal reductions. HP treatment also effective decreasing microbial contamination increasing...
Abstract Enzymatic hydrolysis of allergenic food proteins (betalactoglobulin, ovalbumin) was carried out during treatment at different combinations time, pressure and temperature, with the aim hydrolyzing protein conformers transiently formed in course physical conditions where no irreversible modification target occurs. The amount residual intact betalactoglobulin after 10min 600 MPa presence trypsin or chymotrypsin found to decrease markedly increasing temperature (30–44°C). sensitivity...
Abstract Modifications induced by the combined application of pressure (up to 800 MPa) and temperature 80° C) were studied on wet dry semolina, fresh pasta as such after cooking. Rheological immunochemical properties treated products investigated, along with parameters indicating extent protein denaturation. No modification occurs in semolina at less than 45% water, below 60°C/800MPa for 10min. Egg noodles prepared from pressure/heat had increased digestibility low recognition anti-gliadin...