Cargando…

Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage

The effects of ultra-high-pressure homogenization (UHPH) at 200 MPa, in combination with different inlet temperatures (55 or 75 °C) during storage at 4 °C were studied and compared with pasteurized (90 °C, 90 s) almond beverage. Microbiological analysis of the physical (particle sedimentation and co...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ferragut, Victoria, Valencia-Flores, Dora C., Pérez-González, Marianita, Gallardo, Joan, Hernández-Herrero, Manuela
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2015
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302318/ https://www.ncbi.nlm.nih.gov/pubmed/28231196 http://dx.doi.org/10.3390/foods4020159

Ejemplares similares

Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage
por: Codina-Torrella, Idoia, et al.
Publicado: (2023)

Ultra high pressure homogenization (UHPH) inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline (PBS) and milk
por: Dong, Peng, et al.
Publicado: (2015)

Development of Polyelectrolyte Complex Nanoparticles-PECNs Loaded with Ampicillin by Means of Polyelectrolyte Complexation and Ultra-High Pressure Homogenization (UHPH)
por: Montero, Nicolle, et al.
Publicado: (2020)

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice
por: Patrignani, Francesca, et al.
Publicado: (2019)

Evaluation of Continuous UVC Treatments and its Combination with UHPH on Spores of Bacillus subtilis in Whole and Skim Milk
por: Martinez-Garcia, María, et al.
Publicado: (2019)

Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying
por: Aghababaei, Fatemeh, et al.
Publicado: (2021)

Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins
por: Morata, Antonio, et al.
Publicado: (2023)

Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth
por: Moisés, Sonia Genuina, et al.
Publicado: (2022)

The impacts of bovine milk, soy beverage, or almond beverage on the growing rat microbiome
por: Cakebread, Julie, et al.
Publicado: (2022)

New Route to the Production of Almond Beverages Using Hydrodynamic Cavitation
por: Faraloni, Cecilia, et al.
Publicado: (2023)

Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO(2)
por: Morata, Antonio, et al.
Publicado: (2020)

Shelf life studies of foods and beverages : chemical, biological, physical, and nutritional aspects /
por: Charalambous, George, 1922-1994
Publicado: (1993)

Applications of High and Ultra High Pressure Homogenization for Food Safety
por: Patrignani, Francesca, et al.
Publicado: (2016)

Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt
por: Krebs, Louise, et al.
Publicado: (2021)

High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice
por: Gottardi, Davide, et al.
Publicado: (2021)

Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life
por: Timón, Marisa, et al.
Publicado: (2022)

Supplementation with Bovine Milk or Soy Beverages Recovers Bone Mineralization in Young Growing Rats Fed an Insufficient Diet, in Contrast to an Almond Beverage
por: Cakebread, Julie A, et al.
Publicado: (2019)

Effects of Almond- and Olive Oil-Based Docosahexaenoic- and Vitamin E-Enriched Beverage Dietary Supplementation on Inflammation Associated to Exercise and Age
por: Capó, Xavier, et al.
Publicado: (2016)

Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products
por: Yoon, Jae-Yeon, et al.
Publicado: (2023)

Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage
por: Pérez, Pablo, et al.
Publicado: (2023)

(Ultra) High Pressure Homogenization for Continuous High Pressure Sterilization of Pumpable Foods – A Review
por: Georget, Erika, et al.
Publicado: (2014)

Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule
por: Gaillard, Romuald, et al.
Publicado: (2022)

Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice
por: Liu, Yan, et al.
Publicado: (2022)

Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction
por: Kim, Gur-Yoo, et al.
Publicado: (2019)

Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts
por: Yoon, Ji-Woo, et al.
Publicado: (2017)

A water-stable luminescent metal–organic framework for effective detection of aflatoxin B1 in walnut and almond beverages
por: Li, Zhishang, et al.
Publicado: (2019)

Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation
por: Aiello, Gilda, et al.
Publicado: (2022)

Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds
por: Gallardo-Rivera, Claudia T., et al.
Publicado: (2021)

The Effect of the Ultra-High-Pressure Homogenization of Protein Encapsulants on the Survivability of Probiotic Cultures after Spray Drying
por: Mis-Solval, Kevin E., et al.
Publicado: (2019)

Physical Stability of Chestnut Lily Beverages (CLB): Effects of Shear Homogenization on Beverage Rheological Behavior, Particle Size, and Sensory Properties
por: Cui, Yao, et al.
Publicado: (2022)

Subcritical Water Extraction for Valorisation of Almond Skin from Almond Industrial Processing
por: Freitas, Pedro A. V., et al.
Publicado: (2023)

Brazil Nut (Bertholletia excelsa) Beverage Processed by High-Pressure Homogenization: Changes in Main Components and Antioxidant Capacity during Cold Storage
por: Vasquez-Rojas, Wilson Valerio, et al.
Publicado: (2023)

The concentration of brain homogenates with the Amicon Ultra Centrifugal filters
por: Yang, Joshua, et al.
Publicado: (2021)

Microencapsulation of Lactobacillus plantarum NRRL B-1927 with Skim Milk Processed via Ultra-High-Pressure Homogenization
por: Mis Solval, Kevin E., et al.
Publicado: (2020)

Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review
por: Sridhar, Adithya, et al.
Publicado: (2020)

Survey of Leafhopper Species in Almond Orchards Infected with Almond Witches'-Broom Phytoplasma in Lebanon
por: Dakhil, Hala A., et al.
Publicado: (2011)

Study of Almond Shell Characteristics
por: Li, Xuemin, et al.
Publicado: (2018)

An Updated Overview of Almond Allergens
por: Bezerra, Mário, et al.
Publicado: (2021)

Dr. Milton Almond Curtiss
Publicado: (1916)

Sensory Profile and Acceptability of HydroSOStainable Almonds
por: Lipan, Leontina, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_8h6eikf7fhu2hn714gjvv147mn