| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Lille, Martina
VTT Technical Research Centre of Finland
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (10/10 displayed)
- 20233-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: effect of paste formulation on process-induced fibre alignment and structural and textural propertiescitations
- 2018Applicability of protein and fiber-rich food materials in extrusion-based 3D printingcitations
- 2013The role of hemicellulose in nanofibrillated cellulose networkscitations
- 2012Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individualscitations
- 2011Effect of high-pressure processing on volatile composition and odour of cherry tomato puréecitations
- 2007SAFE ICEcitations
- 2006Quality related aspects of high pressure low temperature processed whole potatoescitations
- 2004Effect of high pressure treatment and enzymes on bilberry juice extraction
- 2004Effect of high pressure treatment on cell wall polysaccharides of berries
- 2004Relating microstructure, sensory and instrumental texture of processed oatcitations
Places of action
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article
Quality related aspects of high pressure low temperature processed whole potatoes
Abstract
he optimization of freezing and thawing paths for fasterprocesses, leading to better quality and safety of processed food products,was studied with whole potatoes. Microstructure of processed products wasexamined through a light microscopy based method on the embedding of thesamples in a resin. Colour of samples (visual appearance and spectrometricmeasurements) and drip loss after the thawing treatment were also examined. Aprocessing time reduction for pressure-induced thawing at pressure levels of290 MPa has been demonstrated, taking advantage of the existence of a solidice I metastable phase in the domain of ice III. This time reduction is adirect consequence of the increase of the temperature gradient between sampleand heating medium.