Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food.
Abstract The inactivation of pathogenic and spoilage bacteria as well as the formation of food processing contaminants (e.g. acrylamide, furan, etc.) in infant foods is of utmost importance for industry, consumers as well as regulatory bodies. In this study, the potential of high hydrostatic pressure (HHP) for microorganism inactivation including total mesophilic aerobic bacteria (TMA) and total yeasts and molds (TYM) at equivalent processing conditions, as well as its effects on furan formation in vegetable-based infant food was evaluated. The process parameters evaluated were combinations of pressures (200, 300, and 400 MPa), temperatures (25, 35, and 45 °C), and treatment times (5, 10, a…
Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types
Abstract In industrial production, thermal processing of honey at 50 °C commonly induces liquefaction, i.e. it reduces the crystal count and viscosity and delays any subsequent crystallization. Unfortunately, thermal treatment can generate toxic 5-hydroxymethylfurfural (HMF), thereby resulting in quality reduction. Considering this, the present work aims at evaluating the influence of (two) processing technologies as alternatives to thermal processing of honey, namely high hydrostatic pressure (HHP; P = 220–330 MPa, T = 50/60 °C, t = 23/106 min), and ultrasound processing (US; at 24 kHz). The quality parameters evaluated for honey included liquefaction time, HMF content, diastase number, co…
Technological aspects of horse meat products – A review
Abstract Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. “cecina”, dry-cured loin, salami, bressaola and pâte) is also an interesting alternative to other traditional meat pr…
Landmarks in the historical development of twenty first century food processing technologies.
International audience; Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processi…