Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics

Food Research International

Volumn 40, Issue 6, 2007, Pages 725-732

  Cruz, N ^a   Capellas, M ^a   Hernandez M ^a   Trujillo, A J ^a   Guamis, B ^a   Ferragut, V ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Physical stability; Soymilk; Ultra high pressure homogenization (UHPH)

Indexed keywords

BACTERIA; COLLOIDS; MICROBIOLOGY; MICROSTRUCTURAL EVOLUTION; PHYSICAL PROPERTIES; TRANSMISSION ELECTRON MICROSCOPY;

PHYSICAL STABILITY; SOYMILK; ULTRA HIGH PRESSURE HOMOGENIZATION (UHPH);

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; GLYCINE MAX;

EID: 34247599845     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.01.003     Document Type: Article

References (18)

1. AOAC. Official methods of analysis (2000), Association of Official Analytical Chemists, Washington, DC
2. Datta N., Hayes M.G., Deeth H.C., and Kelly A.L. Significance of frictional heating for effects of high pressure homogenisation on milk. Journal of Dairy Research 72 (2005) 1-7
3. Desrumaux A., and Marcand J. Formation of sunflower oil emulsion stabilized by whey protein with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics. International Journal of Food Science and Technology 37 (2002) 263-269
4. Diels A.M.J., Callewaert L., Wuytack E.Y., Masschalk B., and Michiels W. Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but no by water activity and product composition. International Journal of Food Microbiology 101 (2005) 281-291
5. Floury J., Desrumaux A., and Lardieres J. Effect of high pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions. Innovative Food Science and Emerging Technologies 1 (2000) 127-134
6. Floury J., Desrumaux A., and Legrand J. Effect of ultra-high pressure homogenization on structure and on rheological properties of soy protein stabilized emulsions. Journal of Food Science 67 (2002) 3388-3395
7. Hayes M.G., and Kelly A. High pressure homogenisation of whole bovine milk (a) effects on fat globule size and other properties. Journal of Dairy Research 70 (2003) 297-305
8. Hayes M.G., Fox P.F., and Kelly A.L. Potential applications of high pressure homogenisation in processing of liquid milk. Journal of Dairy Research 72 (2005) 25-33
9. IDF. Milk and milk products. Determination of nitrogen content. Routine method using combustion according to the Dumas principle. IDF Standard 185 (2002), International Dairy Federation, Brussels, Belgium
10. Iwuoha C.I., and Umunnakwe K.E. Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storage. Food Chemistry 59 (1997) 313-379
11. Kajiyama N., Isobe S., Uemura K., and Noguchi A. Changes of soy protein under ultra-high hydraulic pressure. International Journal of Food Science and Tecnnoloy 30 (1995) 147-158
12. Molina E., Papadopoulou D.A., and Ledward D.A. Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins. Food Hydrocolloids 15 (2001) 263-269
13. Pereda J., Ferragut V., Guamis B., and Trujillo A. Effect of ultra high-pressure homogenisation on natural-occurring micro-organisms in bovine milk. Milchwissenschaft 61 (2006) 245-248
14. Pereda, J., Ferragut, V., Guamis, B., Quevedo, & Trujillo, A. (in press). Ultra-high pressure homogenization as an alternative to heat pasteurization. Journal of Dairy Science.
15. Smiddy, M. A., Martin, J.-E., Huppertz, T., & Kelly, A. L. (in press). Microbial shelf-life of high-pressure-homogenised milk. International Dairy Journal.
16. Thiebaud M., Dumay E., Picart L., Guiraud J.P., and Cheltel J.C. High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation. International Dairy Journal 13 (2003) 427-439
17. Westhoff D.C. Microbiology of ultrahigh temperature milk. Journal of Dairy Science 64 (1981) 167-173
18. Zhang H., Li L., Tatsumi E., and Isobe S. High-pressure treatment effects on proteins in soy milk. Lebensmittel Wisseuscheft and Technologie 38 (2005) 7-14