A preliminary evaluation of the impact of pulsed electric field and high‐pressure processing treatments on mobility of norbixin molecules through rennet‐induced casein matrices-Reference-Cited by-同舟云学术

A preliminary evaluation of the impact of pulsed electric field and high‐pressure processing treatments on mobility of norbixin molecules through rennet‐induced casein matrices

Published:2021-12-22 Issue:1 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Alehosseini Ali¹²^ORCID,Wall Catherine¹²,Segat Annalisa¹²,Tiwari Brijesh K.³,Sharma Prateek¹²^ORCID,Kelly Alan L.²⁴^ORCID,Sheehan Jeremiah J.¹²^ORCID

Affiliation:

1. Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland

2. Dairy Processing Technology Centre (DPTC) Limerick Ireland

3. Food Chemistry and Technology Department Teagasc Food Research Centre Ashtown Ireland

4. School of Food and Nutritional Sciences University College Cork Cork Ireland

Funder

Dairy Processing Technology Centre

Enterprise Ireland

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13935

Reference45 articles.

1. Review on high-pressure processing of foods

2. Characterization of norbixin and evaluation of its mobility through rennet-induced micellar casein concentrate gels as influenced by an electrical field

3. Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle

4. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

5. High‐pressure processing of meat: Molecular impacts and industrial applications

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1. Pulsed electric field processing in the dairy sector: A review of applications, quality impact and implementation challenges;International Journal of Food Science & Technology;2024-02-14

2. Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices;Journal of Food Engineering;2023-03

3. ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese;Journal of Dairy Science;2022-06