Index Catalog // ScholarsArchive@OSU

Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk

Creator:: Martinez-Monteagudo, Sergio I., Saldana, Marleny D. A., Torres, J. Antonio, and Kennelly, John J.
Abstract:: Conjugated linoleic acid (CLA) has been recently studied for its health-promoting and disease-preventing properties. The objective of this study was to evaluate the effect of pressure (100-600 MPa), temperature (60-120˚C) and treatment time (0-14 min) on CLA content in milk and anhydrous milk fat (AMF) rich in CLA. In milk...
Resource Type:: Article
Full Text:: thermal sterilization on conjugated linoleic acid (CLA) 4 content in CLA-enriched milk 5 6 Sergio I

Hurdle approach to increase the microbial inactivation by high pressure processing: Effect of essential oils

Creator:: Gayan, Elisa, Torres, J. Antonio, and Paredes-Sabja, Daniel
Abstract:: Consumer demand for improved-quality and fresh-like food products have led to the development of new non-thermal preservation methods. High pressure processing (HPP) is currently the novel non-thermal technology best established in the food processing industry. However, many potential HPP applications would require long treatment times to ensure an adequate inactivation...
Resource Type:: Article
Full Text:: by high pressure processing: Effect of essential oils Elisa Gayán 1,2 , J. Antonio Torres 1

Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables

Creator:: Escobedo-Avellaneda, Zamantha, Velazquez, Gonzalo, Torres, J. Antonio, and Welti-Chanes, Jorge
Abstract:: Shelf-life is the time period during which products retain market-acceptable quality while meeting legal and safety requirements. Deterministic models yield single value estimations of shelf-life typically based on average or worst-case values for input parameters. In deterministic calculations, considering the input parameter variability can be challenging. In this study, a...
Resource Type:: Article
Full Text:: : J. Antonio Torres, Food Process Engineering Group, 14 Department of Food Science & Technology

High hydrostatic pressure-induced inactivation of bacterial spores

Creator:: Sarker, Mahfuzur R., Akhtar, Saeed, Torres, J. Antonio, and Paredes-Sabja, Daniel
Abstract:: High hydrostatic pressure (HHP) is the most-widely adopted novel non-thermal technology for the commercial pasteurization of foods. However, HHP-induced inactivation of bacterial spores remains a challenge due their resistance to the treatment limits of currently available industrial HHP units (i.e., ~650 MPa and 50°C). Several reports have demonstrated that high...
Resource Type:: Article
Full Text:: . R., Akhtar, S., Torres, J. A., & Paredes-Sabja, D. (2013). High hydrostatic pressure-induced

Simultaneous HPLC-DAD quantification of vitamins A and E content in raw, pasteurized, and UHT cow’s milk and their changes during storage

Creator:: Chotyakul, Nattaporn, Pateiro-Moure, Miriam, Saraiva, Jorge Alexandre, Torres, J. Antonio, and Pérez-Lamela, Concepción
Abstract:: An improved extraction and HPLC method for the simultaneous extraction and quantitation of retinol, α-tocopherol, α-tocotrienol and β-carotene was developed to analyze commercial whole/semi-skim/skim samples of raw/pasteurized/UHT milk in transparent plastic/glass bottles and Tetra Brik™ containers. The sample preparation method required prior saponification at 40ºC for 15 min followed by...
Resource Type:: Article
Full Text:: nitrogen atmosphere. Method I. Saponification was not used in this extraction method based on the work

Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage

Creator:: Fidalgo, Liliana G., Saraiva, Jorge A., Aubourg, Santiago P., Vázquez, Manuel, and Torres, J. Antonio
Abstract:: The effect of high pressure processing (HPP) pre-treatments at three pressure levels (150, 300 and 450 MPa) and holding times (0, 2.5 and 5 min) on the activity of key enzymes in Atlantic mackerel (Scomber scombrus) muscle was studied after HPP treatments and during frozen storage. Acid phosphatase, cathepsins (B...
Resource Type:: Article
Full Text:: Fidalgo, L. G., Saraiva, J. A., Aubourg, S. P., Vázquez, M., & Torres, J. A. (2014). Effect of high

Lipid damage inhibition by previous high pressure processing in frozen horse mackerel

Creator:: Torres, J. Antonio, Vázquez, Manuel, Saraiva, Jorge A., Gallardo, José M., and Aubourg, Santiago P.
Abstract:: This work focuses on the effect of a previous high pressure processing (HPP) on the lipid damage development occurring during the frozen storage (-10ºC; up to 3 months) of Atlantic horse mackerel (Trachurus trachurus). HPP conditions included different pressure (150, 300, 450 MPa) and pressure holding time (0.0, 2.5, 5.0...
Resource Type:: Article
Full Text:: processing in frozen horse mackerel Torres, J. A., Vázquez, M., Saraiva, J. A., Gallardo, J. M., & Aubourg

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

Creator:: Vázquez, Manuel, Torres, J. Antonio, Gallardo, José M., Saraiva, Jorge A., and Aubourg, Santiago P.
Abstract:: This work focused on assessing lipid damage during the storage of frozen Atlantic mackerel (Scomber scombrus) subjected to a high hydrostatic pressure (HHP) treatment (150, 300, 450 MPa with holding times of 0.0, 2.5, and 5.0 min) prior to freezing. The extent of lipid hydrolysis (free fatty acids) and oxidation...
Resource Type:: Article
Full Text:: -treatment Vázquez, M., Torres, J. A., Gallardo, J. M., Saraiva, J., & Aubourg, S. P. (2013). Lipid

Effect of high-pressure pretreatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

Creator:: Aubourg, Santiago P., Torres, J. Antonio, Saraiva, Jorge A., Guerra-Rodriguez, Esther, and Vazquez, Manuel
Abstract:: The frozen storage of Atlantic mackerel (Scomber scombrus) is limited by lipid damage causing sensory quality losses, an important drawback to its commercialisation. This work deals with changes in functional and sensory properties during freezing and frozen storage of Atlantic mackerel pre-treated by high hydrostatic pressure processing (HPP). Three levels...
Resource Type:: Article
Full Text:: , Mata-Montes-de-Oca, & Tovar- Gomez, 2012; Escobedo-Avellaneda, Pateiro-Moure, Chotyakul, Torres, Welti

Enzymatic Activity During Frozen Storage of Atlantic Horse Mackerel (Trachurus trachurus) Pre-treated by High-Pressure Processing

Creator:: Fidalgo, Liliana G., Saraiva, Jorge A., Aubourg, Santiago P., Vazquez, Manuel, and Torres, J. Antonio
Abstract:: The assessment of enzymatic activity on Atlantic horse mackerel (Trachurus trachurus) during frozen storage was carried out in samples pre-treated by high pressure processing (HPP) combinations of 150, 300 and 450 MPa with 0, 2.5 and 5 min holding time (untreated samples were used as controls). The activities of four...
Resource Type:: Article
Full Text:: Processing Fidalgo, L. G., Saraiva, J. A., Aubourg, S. P., Vázquez, M., & Torres, J. A. (2015). Enzymatic

ScholarsArchive@OSU

Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk

Hurdle approach to increase the microbial inactivation by high pressure processing: Effect of essential oils

Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables

High hydrostatic pressure-induced inactivation of bacterial spores

Simultaneous HPLC-DAD quantification of vitamins A and E content in raw, pasteurized, and UHT cow’s milk and their changes during storage

Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage

Lipid damage inhibition by previous high pressure processing in frozen horse mackerel

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

Effect of high-pressure pretreatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

Enzymatic Activity During Frozen Storage of Atlantic Horse Mackerel (Trachurus trachurus) Pre-treated by High-Pressure Processing

Limit your search

Academic Affiliation

Creator

Date

Decade

Language

Peer Reviewed

Resource Type

Rights Statement

Search Constraints

Search Results

Limit your search