Effect of high-pressure processing on myofibrillar protein structure
✍ Scribed by Nicolas Chapleau; Cécile Mangavel; Jean-Pierre Compoint; Marie de Lamballerie-Anton
- Publisher
- John Wiley and Sons
- Year
- 2003
- Tongue
- English
- Weight
- 257 KB
- Volume
- 84
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
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Papain was progressively inactivated by increasing pressures in both phosphate (pH 5É0 and 6É8) and Tris (pH 6É8) bu †er, but in all systems the e †ect at pressures up to 600 MPa was minimal and independent of the temperature. However, at 800 MPa, signiÐcant losses were found. These losses at 800 MP
## Abstract The effect of high pressure processing on the extraction of lycopene in tomato paste waste was studied. The experimental results show that high pressure processing did not destroy the molecular structure of lycopene. The extraction yield of lycopene obtained by high pressure processing