Cargando…

Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth

The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (T(i)) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish broth formulations we...

Descripción completa

Detalles Bibliográficos
Autores principales:	Moisés, Sonia Genuina, Guamis, Buenaventura, Roig-Sagués, Artur Xavier, Codina-Torrella, Idoia, Hernández-Herrero, Maria Manuela
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777534/ https://www.ncbi.nlm.nih.gov/pubmed/36553713 http://dx.doi.org/10.3390/foods11243969

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)

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)

Drastic Microbial Count Reduction in Soy Milk Using Continuous Short-Wave Ultraviolet Treatments in a Tubular Annular Thin Film UV-C Reactor
por: Martínez-García, María, et al.
Publicado: (2023)

The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation
por: Arango-Herrán, Mauricio, 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)

Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt
por: Saatloo, Naiema Vakili, et al.
Publicado: (2023)

Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk
por: Dimitrellou, Dimitra, et al.
Publicado: (2019)

Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana
por: Rascón, Luis, et al.
Publicado: (2020)

Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales
por: Januś, Ewa, et al.
Publicado: (2021)

Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics
por: Siachou, Christina, et al.
Publicado: (2023)

Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives
por: Wajs, Joanna, et al.
Publicado: (2023)

Brewing By-Products as a Source of Natural Antioxidants for Food Preservation
por: Codina-Torrella, Idoia, et al.
Publicado: (2021)

Screening Method to Evaluate Amino Acid-Decarboxylase Activity of Bacteria Present in Spanish Artisanal Ripened Cheeses
por: Espinosa-Pesqueira, Diana, et al.
Publicado: (2018)

High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses
por: Espinosa-Pesqueira, Diana, et al.
Publicado: (2018)

Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory
por: Vogado, Carolina de Oliveira, et al.
Publicado: (2018)

The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok
por: Nofiani, Risa, et al.
Publicado: (2021)

Effect of propolis extract addition on some physicochemical, microbiological, and sensory properties of kefir drinks
por: Bengi, Sinem, et al.
Publicado: (2023)

Microbiological Diagnosis of Osteoarticular Infections: Comparison between BacT/Alert Bottles and Schaedler Broth
por: Gydé, Esther, et al.
Publicado: (2022)

The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese
por: Cankurt, Hasan
Publicado: (2019)

Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp
por: Senadeera, S.S., et al.
Publicado: (2018)

The effect of addition Eriobotrya japonica L. marmalade on physicochemical, microbiological, and sensory properties of probiotic yogurts
por: Turgut, Tamer, et al.
Publicado: (2023)

Phenolic Profile, EPR Determination, and Antiproliferative Activity against Human Cancer Cell Lines of Anthyllis vulneraria Extracts
por: Ouerfelli, Manel, et al.
Publicado: (2022)

Antibacterial and Antiproliferative Activities of Azadirachta indica Leaf Extract and Its Effect on Oil-in-Water Food Emulsion Stability
por: Ouerfelli, Manel, et al.
Publicado: (2022)

Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes
por: Cropotova, Janna, et al.
Publicado: (2021)

Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type
por: Palacios, Victor, et al.
Publicado: (2018)

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †
por: González Ariceaga, Citlalli Celeste, et al.
Publicado: (2019)

Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics
por: Zadeh, Negin Seif, et al.
Publicado: (2023)

Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis
por: Ahmed, Tanvir, et al.
Publicado: (2023)

Essential Oil Stabilisation by Response Surface Methodology (RSM): Nanoemulsion Formulation, Physicochemical, Microbiological, and Sensory Investigations
por: BenJemaa, Mariem, et al.
Publicado: (2022)

Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt
por: Herrera, Teresa, et al.
Publicado: (2023)

Antioxidant and Antiradical Activities of Hibiscus sabdariffa L. Extracts Encapsulated in Calcium Alginate Spheres
por: Bevan, Pascal, et al.
Publicado: (2023)

The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria
por: Küley, Esmeray, et al.
Publicado: (2013)

Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream
por: Amiri Samani, Sara, et al.
Publicado: (2019)

Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic Lactobacillus reuteri DPC16
por: Mohan, Anand, et al.
Publicado: (2020)

Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds
por: Albergamo, Ambrogina, et al.
Publicado: (2021)

Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets
por: Nauman, Kashif, et al.
Publicado: (2022)

Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks
por: Massouras, Theofilos, et al.
Publicado: (2023)

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)

Application of Emerging Non-Thermal Processing Technologies: Impact on Characteristics, Efficacy, and Safety of Foods
por: Roig-Sagués, Artur X., et al.
Publicado: (2023)

Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage
por: Ferragut, Victoria, et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_pjanp0n90vv5pjb9e23sdf4o3k