Effects of Emerging Processing Technologies on Food Material Properties

Food Materials Science and Engineering

Volumn , Issue , 2012, Pages 222-262

  Jaeger, Henry ^a   Reineke, Kai ^a   Schoessler, Katharina ^a   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Categorisation of food processing; Creation of tailor made foods, ETP, PAN; Emerging processing on food material; HP effects on food material properties; PEF effect on food material properties; PEF technology; Process product interactions in food processing; Textural changes, in plant tissue by PEF; Ultrasound (US) on food material properties

Indexed keywords

EID: 84887256134     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118373903.ch9     Document Type: Chapter

References (216)

1. Acton , E. & Morris , G.J. ( 1992 ) Method and apparatus for the control of solidification in liquids . USA Patent No. W.O. 99/20420.
2. Ade-Omowaye , B.I.O. , Taiwo , K.A. , Eshtiaghi , N.M. et al. ( 2003 ) Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers . Innovative Food Science & Emerging Technologies , 4 , 177-88.
3. Ahmed , J. , Ramaswamy , H.S. & Hiremath , N. ( 2005 ) The effect of high pressure treatment on rheological characteristics and colour of mango pulp . International Journal of Food Science and Technology , 40 , 885-95.
4. Angersbach , A. , Heinz , V. & Knorr , D. ( 2000 ) Effects of pulsed electric fields on cell membranes in real food systems . Innovative Food Science and Emerging Technologies , 1 , 135-49.
5. Balachandran , S. , Kentish , S.E. , Mawson , R. et al. ( 2006 ) Ultrasonic enhancement of the supercritical extraction from ginger . Ultrasonics Sonochemistry , 13 , 471-9.
6. Balny , C. ( 2004 ) Pressure effects on weak interactions in biological systems . Journal of Physics: Condensed Matter , 16 , 1245-53.
7. Balny , C. & Masson , P. ( 1993 ) Effects of High-Pressure on Proteins . Food Reviews International , 9 , 611-28.
8. Balny , C. , Masson , P. & Heremans , K. ( 2002 ) High pressure effects on biological macromolecules: from structural changes to alteration of cellular processes . Biochimica et Biophysica Acta-Protein Structure and Molecular Enzymology , 1595 , 3-10.
9. Banon , S. , Cayuela , J.M. , Granados , M.V. et al. ( 1999 ) Pre-cure freezing affects proteolysis in dry cured hams . Meat Science , 51 , 11-16.
10. Barbosa-Cánovas, G.V. , Góngora-Nieto, M.M. , Pothakamury , U.R. et al. ( 1999) Preservation of foods with pulsed electric fields . Academic Press , San Diego.
11. Barsotti , L. , Dumay , E. , Mu , T.H. et al. ( 2001 ) Effects of high voltage electric pulses on protein-based food constituents and structures . Food Science & Technology , 12 , 136-44.
12. Barsotti , L. , Merle , P. & Cheftel , J.C. ( 1999a ) Food processing by pulsed electric fields: 2 . Biological effects. Food Reviews International , 15 , 181-213.
13. Barsotti , L. , Merle , P. & Cheftel , J.C. ( 1999b ) Food processing by pulsed electric fields: 1 . Physical effects. Food Reviews International , 15 , 163-80.
14. Basak , S. & Ramaswamy , H.S. ( 1998 ) Effect of high pressure processing on the texture of selected fruits and vegetables . Journal of Texture Studies , 29 , 587-601.
15. Bates , D.M. , Bagnall , W.A. & Bridges , M.W. ( 2006 ) Method of treatment of vegetable matter with ultrasonic energy . Patent No. US patent application 20060110503.
16. Bauer , B.A. , Hartmann , M. , Sommer , K. et al. ( 2004 ) Optical in situ analysis of starch granules under high pressure with a high pressure cell . Innovative Food Science and Emerging Technologies , 5 , 293-8.
17. Bauer , B.A. & Knorr , D. ( 2005 ) Effect of salts and sugars on pressure-induced gelatinisation of wheat, topica, and potato starches . Starch/Stärke , 57 , 370-7.
18. Bauer , B.A. & Knorr , D. ( 2005 ) The impact of pressure, temperature and treatment time on starches: pressure- induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing . Journal of Food Engineering , 68 , 329-34.
19. Bayindirli , A. ( 2010 ) Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications. CRC Press , Boca Raton.
20. Bazhal , M.I. , Ngadi , M.O. , Raghavan , G.S.V. et al. ( 2003 ) Textural Changes in Apple Tissue During Pulsed Electric Field Treatment . Journal of Food Science , 68 , 249-53.
21. Ben Ammar , J. , Lanoisellé , J.-L. , Lebovka , N. et al. ( 2010 ) Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue . Food Biophysics , 5 , 247-54.
22. Bendicho , S. , Barbosa-Cánovas , G.V. & Martín , O. ( 2003 ) Reduction of protease activity in simulated milk ultrafiltrate by continuous flow high intensity pulsed electric field treatments . Journal of Food Science , 68 , 952-7.
23. Benedito , J. , Carcel , J.A. , Sanjuan , N. et al. ( 2000 ) Use of ultrasound to assess Cheddar cheese characteristics . Ultrasonics , 38 , 727-30.
24. Bluhm , H. & Sack , M. ( 2009 ) Industrial-Scale Treatment of Biological Tissues with Pulsed Electric Fields. In: Electrotechnologies for Extraction from Food Plants and Biomaterials (eds E Vorobiev , N Lebovka ) pp. 237-269 . Springer , Berlin.
25. Bridgeman , P.W. ( 1912 ) Water, in the liquid and five solid forms, under pressure . Proceedings of the American Academy of Arts and Sciences , 47 , 441-558.
26. Bridgman, P.S. ( 1914) The coagulation of albumen by pressure. Journal of Biological Chemistry , 19, 511-12.
27. Buchheim , W. ( 1994 ) Verfahren zur hydrostatischen Hochdruckbehandlung eines Stoffes . German patent.
28. Buchheim , W. & Abou El-Nour , A.M. ( 1992 ) Induction of Milkfat Crystallization in the Emulsified State by High Hydrostatic Pressure . Fett Wissenschaft Technologie/Fat Science Technology , 94 , 369-73.
29. Buckow , R. ( 2006 ) Pressure and Temperature Effects on the Enzymatic Conversion of Biopolymers. Technsiche Universität Berlin , Berlin.
30. Buckow , R. & Heinz , V. ( 2008 ) High Pressure Processing-a Database of Kinetic Information . Chemie Ingenieur Technik , 80 , 1081-95.
31. Butz , P. , Edenharder , R. , Fernandez Garcia , A. et al. ( 2002 ) Changes in functional properties of vegetables induced by high pressure treatment . Food Research International , 35.
32. Butz , P. , Koller , W.D. , Tauscher , B. et al. ( 1994 ) Ultra-high pressure processing of onions: chemical and sensory changes . Lebensmittel-Wissenschaft und eTechnologie , 27 , 463-7.
33. Castro , A.J. , Swanson , B.G. , Barbosa-Cánovas , G.V. et al. ( 2001 ) Pulsed electric field modification of milk alkaline phosphatase activity . In: Electric Fields in Food Processing (eds G.V. Barbosa-Cánovas , Q.H. Zhang ) pp. 65-82 . Technomic , Lancaster, PA.
34. Cauvain , S.P. & Young , L.S. ( 2007 ) Technology of Breadmaking . Springer , New York.
35. Chang , A.C. ( 2005 ) Study of ultrasonic wave treatments for accelerating the aging process in a rice alcoholic beverage . Food Chemistry , 92 , 337-42.
36. Cheftel , J.C. ( 1995 ) Review: High-pressure, microbial inactivation and food preservation . Food Science and Technology International , 1 , 75-90.
37. Cheftel , J.C. & Culioli , J. ( 1997 ) Effects of high pressure on meat: A review . Meat Science , 46 , 211-36.
38. Chu , J. , Li , B. , Zhang , S. et al. ( 2000 ) On-line ultrasound stimulates the secretion and production of gentamicin by Micromonospora echinospora . Process Biochemistry , 35 , 569-72.
39. Chuanyun , D. , Bochu , W. , Chuanren , D. et al. ( 2003 ) Low ultrasonic stimulates fermentation of riboflavin producing strain Ecemothecium ashbyii . Colloids and Surfaces B: Biointerfaces , 30 , 37-41.
40. De Roeck , A. , Sila , D.N. , Duvetter , T. et al. ( 2007 ) Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue . Food Chemistry , 107 , 1225-35.
41. Dickinson , E. & James , J.D. ( 2000 ) Influence of high-pressure treatment on [beta]-lactoglobulin-pectin associations in emulsions and gels . Food Hydrocolloids , 14 , 365-76.
42. DIL . 2011 . Elcrack Generators and Technology . In: Fact Sheet German Institute of Food Technologies ( DIL ), Quakenbrueck, Germany.
43. Dörnenburg , H. & Knorr , D. ( 1993 ) Cellular Permeabilization of Cultured Plant Cell Tissues by High Electric Field Pulses or Ultra High Pressure for Recovery of Secondary Metabolites . Food Biotechnology , 7 , 35-8.
44. Douzals , J.P. , Marechal , P.A. , Coquille , J.C. et al. ( 1996 ) Microscopy study of starch gelatinization under high hydrostatic pressure . Journal of Agricultural and Food Chemistry , 44 , 1403-8.
45. Dumay , E.M. , Kalichevsky , M.T. & Cheftel , J.C. ( 1998 ) Characteristics of pressure-induced gel of beta-lactoglobulin at various times after pressure release . Lebensmittel-Wissenschaft und Technologie , 31 , 10-19.
46. Dwyer , C. , Donnelly , L. & Buckin , V. ( 2005 ) Ultrasonic analysis of rennet-induced pre-gelation and gelation processes in milk . The Journal of dairy research , 72 , 303-10.
47. ETP ( 2007 ) European Technology Platform: Food for Life . http://etp.ciaa.eu.
48. Fernandes , F.A.N. , Gallão , M.I. & Rodrigues , S. ( 2008 ) Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration . LWT-Food Science and Technology , 41 , 604-10.
49. Fernandes, F.A.N. , Gallão, M.I. & Rodrigues, S. ( 2009) Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration . Journal of Food Engineering , 90 , 186-90.
50. Fernandez-Diaz , M.D. , Barsotti , L. , Dumay , E. et al. ( 2000 ) Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white . Journal of Agriculture and Food Chemistry , 48 , 2332-9.
51. Fiala , A. , Wouters , P.C. , van den Bosch , E. et al. ( 2001 ) Coupled electrical-fluid model of pulsed electric field treatment in a model food system . Innovative Food Science and Emerging Technologies , 2 , 229-38.
52. Fincan , M. & Dejmek , P. ( 2002 ) In situ visualization of the effect of a pulsed electric field on plant tissue. Journal of Food Engineering , 55 , 223-30.
53. Fincan , M. & Dejmek , P. ( 2003 ) Effect of osmotic pretreatment and pulsed electric field on the viscoleastic properties of potato tissue . Journal of Food Engineering , 59 , 169-75.
54. Floros , J.D. & Liang , H. ( 1994 ) Acoustically assisted Diffusion through Membranes and Biomaterials . Food Technology , 79-84.
55. Floury , N. , Grosset , N. , Leconte , M. et al. ( 2006 ) Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties . Le Lait , 86 , 43-57.
56. Gallego-Juárez , J.A. ( 1998 ) Some applications of air-borne ultrasound to food processing . In: Ultrasound in Food Processing (eds M.J.W. Povey , T.J. Mason ) pp. 127-143 . Thomson Science , London.
57. Garcia-Palazon , A. , Suthanthangjai , W. , Kajda , P. et al. ( 2004 ) The effects of high hydrostatic pressure on b-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria x ananassa) . Food Chemistry , 88.
58. Gerlach , D. , Alleborn , N. , Baars , A. et al. ( 2008 ) Numerical simulations of pulsed electric fields for food preservation: A review . Innovative Food Science & Emerging Technologies , 9 , 408-17.
59. German, J.B. & Watzke, H.J. ( 2004) Personalizing foods for health and delight. Comprehensive Reviews in Food Science and Food Safety , 3 , 145-51.
60. Glaser , R.W. , Leikin , S.L. , Chernomodik , L.V. et al. ( 1988 ) Reversible electrical breakdown of lipid bilayers: formation and evolution of pores . Biochimica Biophysica Acta , 940 , 275-87.
61. Got , F. , Culioli , J. , Berge , P. et al. ( 1999 ) Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physico-chemical properties of beef . Meat Science , 51 , 35-42.
62. Grimi , N. , Mamouni , F. , Lebovka , N. et al. ( 2010 ) Acoustic impulse response in apple tissues treated by pulsed electric field . Biosystems Engineering , 105 , 266-72.
63. Grimi , N. , Praporscic , I. , Lebovka , N. et al. ( 2007 ) Selective extraction from carrot slices by pressing and washing enhanced by pulsed electric fields . Separation and Purification Technology , 58 , 267-73.
64. Grönroos , A. , Pirkonen , P. & Kyllönen , H. ( 2008 ) Ultrasonic degradation of aqueous carboxymethylcellulose: Effect of viscosity, molecular mass, and concentration . Ultrasonics Sonochemistry , 15 , 644-8.
65. Gross , M. & Jaenicke , R. ( 1994 ) Proteins under pressure: The influence of high hydrostatic pressure on structure, function and assembly of proteins and protein complexes . European Journal of Biochemistry , 221 , 617-30.
66. Gudmundsson , M. & Hafsteinsson , H. ( 2001 ) Effect of electric field pulses on microstructure of muscle foods and roes . Food Science & Technology , 12 , 122-8.
67. Guerrero-Beltran, J.A. , Swanson, B.G. & Barbosa-Canovas, G.V. ( 2005) High hydrostatic pressure processing of mango puree containing antibrowning agents . Food Science and Technology International , 11, 261-7.
68. Han , Z. , Zeng, X.-a., Zhang, B.-s. et al. ( 2009 ) Effects of pulsed electric fields (PEF) treatment on the properties of corn starch . Journal of Food Engineering , 93 , 318-23.
69. Han , Z. , Zeng , X.A. , Yu , S.J. et al. ( 2009 ) Effects of pulsed electric fields (PEF) treatment on physicochemical properties of potato starch . Innovative Food Science & Emerging Technologies , 10 , 481-5.
70. Hawley , S.A. ( 1971) Reversible pressure-temperature denaturation of chymotrypsinnogen. Biochemistry , 10 , 2436-42.
71. Hayashi, R. & Hayashida, A. ( 1989) Application of high pressure to food processing: Pressurization of egg white and yolk, and properties of gels formed . Agricultural and Biological Chemistry , 53 , 2935-9.
72. Haydock , D. & Yeomans , J.M. ( 2003 ) Acoustic enhancement of diffusion in a porous material . Ultrasonics , 41 , 531-8.
73. Heinz , V. , Knoch , A. & Lickert , T. ( 2009 ) Product innovation by high pressure processing . New Food , 43-4.
74. Heinz , V. & Knorr , D. ( 1998 ) High pressure germination and inactivation kinetics of bacterial spores . In: High pressure food science, bioscience and chemistry (ed N.S. Isaacs ) pp. 435-41. The Royal Society of Chemistry , Cambridge.
75. Heinz , V. & Knorr , D. ( 2002 ) Effects of high pressure on spores . In: Ultra high pressure treatments of foods (eds M.E.G. Hendrickx & D. Knorr ) pp. 77-114 . Kluwer Academic/ Plenum Publishers , New York.
76. Hendrickx , M. & Knorr , D. ( 2002 ) Ultra High Pressure Treatment of Foods . Kluwer Academic/ Plenum Publisher , New York.
77. Hendrickx , M. , Ludikhuyze , L. , Van den Broeck , I. et al. ( 1998 ) Effects of high pressure on enzymes related to food quality . Trends in Food Science & Technology , 9 , 197-203.
78. Heremans , K. ( 2001 ) The Effects of High Pressure on Biomaterials . In: Ultra high pressure treatments of foods (eds M.E.G. Hendrickx & D. Knorr ) pp. 23-51. Kluwer Academic/ Plenum Publishers, New York.
79. Heremans , K. ( 2002 ) The Effects of High Pressure on Biomaterials . In: Ultra high pressure treatments of foods (eds M.E.G. Hendrickx & D. Knorr ) pp. 23-46. Kluwer Academic/ Plenum Publishers, New York.
80. Hite , B.H. ( 1899 ) The effect of pressure in the preservation of milk-A preliminary report . West Virginia Agricultural and Forestry Experiment Station Bulletin , 58 , 15-35.
81. Hoffmann , M. , Plettenberg , H. , Sparboth , D. et al. (2009) Verbesserung der Fleischzartheit durch Elektroporation . Forschungszentrum für Medizintechnik und Biotechnologie fzmb , Bad Langensalza.
82. Huang , K. & Wang , J. ( 2009 ) Designs of pulsed electric fields treatment chambers for liquid foods pasteurization process: A review . Journal of Food Engineering , 95 , 227-39.
83. Humphrey , V.F. ( 2007) Ultrasound and matter-Physical interactions. Progress in Biophysics and Molecular Biology , 93 , 195-211.
84. Huppertz , T. , Fox , P.F. , de Kruif , K.G. et al. ( 2006 ) High pressure-induced changes in bovine milk proteins: A review . Biochimica et Biophysica Acta (BBA)-Proteins & Proteomics , 1764 , 593-8.
85. Jaeger , H. , Schulz , M. , Lu , P. & Knorr , D. ( 2012 ) Adjustment of milling, mash electroporation and pressing for the development of a pulsed electric field (PEF) assisted juice production in industrial scale . Innovative Food Science & Emerging Technologies , 14 , 46-60.
86. Jaeger , H. , Janositz , A. & Knorr , D. ( 2009 ) The Maillard reaction and its control during food processing. The potential of emerging technologies . Pathologie Biologie , 58 , 207-13.
87. Jaeger , H. , Meneses , N. & Knorr , D. ( 2009 ) Impact of PEF treatment inhomogeneity such as electric field distribution, flow characteristics and temperature effects on the inactivation of E. coli and milk alkaline phosphatase . Innovative Food Science & Emerging Technologies , 10 , 470-80.
88. Jafari , S.M. , He , Y. , Bhandari , B. ( 2007 ) Production of sub-micron emulsions by ultrasound and microfluidization techniques . Journal of Food Engineering , 82 , 478-88.
89. Jalté , M. , Lanoisellé , J.-L. , Lebovka , N.I. et al. ( 2009 ) Freezing of potato tissue pre-treated by pulsed electric fields . LWT - Food Science and Technology , 42 , 576-80.
90. Janositz , A. ( 2005 ) Auswirkungen von Hochspannungsimpulsen auf das Schnittverhalten von Kartoffeln. Diplomarbeit thesis. Technische Universität , Berlin.
91. Jayasooriya , S.D. , Bhandari , B.R. & Torley , P. ( 2004 ) Effect of high power ultrasound waves on properties of meat: a review . International Journal of Food Properties , 7 , 301-19.
92. Jayasooriya , S.D. , Torley , P.J. , D'Arcy , B.R. & Bhandari , B.R. ( 2007 ) Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles . Meat Science , 75 , 628-39.
93. Jemai , A.B. & Vorobiev , E. ( 2002 ) Effect of moderate electric field pulses on the diffusion coefficient of soluble substances from apple slices . International Journal of Food Science and Technology , 37 , 73-86.
94. Jiao , B. , Cassano , A. & Drioli , E. ( 2004 ) Recent advances on membrane processes for the concentration of fruit juices: a review . Journal of Food Engineering , 63 , 303-24.
95. Johnston , D.E. , Austin , B.A. & Murphy , R.J. ( 1993 ) Properties of acid-set gels prepared from high-pressure treated skim milk . Milchwissenschaft , 48 , 206-9.
96. Karki , B. , Lamsal , B.P. , Jung , S. et al. Enhancing protein and sugar release from defatted soy flakes using ultrasound technology . Journal of Food Engineering , In Press, Corrected Proof.
97. Kessler , H.G. ( 2002 ) Alternative Methods of Preservation . In: Food and Bio Process Engineering - Dairy Technology (ed H.G. Kessler ) Verlag A.Kessler , Munich.
98. Kethireddipalli , P. , Hill , A.R. & Dalgleish , D.G. ( 2010 ) Protein interactions in heat-treated milk and effect on rennet coagulation . International Dairy Journal , 20 , 838-43.
99. Kim , H.-Y. , Kim , Y.G. & Kang , B.H. ( 2004 ) Enhancement of natural convection and pool boiling heat transfer via ultrasonic vibration . International Journal of Heat and Mass Transfer , 47 , 2831-40.
100. Knorr , D. , Ade-Omowaye , B.I.O. & Heinz , V. ( 2002 ) Nutritional improvement of plant foods by nonthermal processing . Proceedings of the Nutrition Society , 61 , 311-18.
101. Knorr , D. & Angersbach , A. ( 1998 ) Impact of high-intensity electric field pulses on plant membrane permeabilization . Trends in Food Science & Technology , 9 , 185-91.
102. Knorr , D. , Schlüter , O. & Heinz , V. ( 1998 ) Impact of high hydrostatic pressure on phase transitions of foods. Food Technology , 52 , 42-5.
103. Knorr , D. , Zenker , M. , Heinz , V. et al. ( 2004 ) Applications and potential of ultrasonics in food processing. Trends in Food Science & Technology , 15 , 261-6.
104. Kraus , W. ( 2003 ) The 2002 beet campaign-VDZ Zweigverein Süd . Zuckerindustrie , 128 , 344-54.
105. Krebbers, B. , Koets, M. , Van den Wall, F. et al. ( 2002) Effects of high pressure processing on the quality of green beans . In: Trends in High Pressure Bioscience and Biotechnology (ed R. Hayashi ) pp. 389-396. Elsevier Science B.V ., Amsterdam.
106. Krebbers , B. , Matser , A.M. , Koets , M. et al. ( 2002 ) Quality and storage-stability of high-pressure preserved green beans . Journal of Food Engineering , 54 , 27-33.
107. Kunugi , S. & Tanaka , N. ( 2002 ) Cold denaturation of proteins under high pressure . Biochimica et Biophysica Acta , 1595 , 329-44.
108. Lebovka , N.I. , Bazhal , M. & Vorobiev , E. ( 2001 ) Pulsed electric field breakage of cellular tissues: visualisation of percolative properties . Innovative Food Science & Emerging Technologies , 2 , 113-25.
109. Lebovka , N.I. , Praporscic , I. & Vorobiev , E. ( 2004 ) Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples . Innovative Food Science & Emerging Technologies , 5 , 9-16.
110. Lebovka , N.I. , Shynkaryk , N.V. & Vorobiev , E. ( 2007 ) Pulsed electric field enhanced drying of potato tissue. Journal of Food Engineering , 78 , 606-13.
111. Leemans , V. & Destain , M.-F. ( 2009 ) Ultrasonic internal defect detection in cheese . Journal of Food Engineering , 90 , 333-40.
112. Lelieveld , H.L.M. , Notermans , S. & de Haan , S.W.H. (eds) ( 2007 ) Food preservation by pulsed electric fields . Woodhead Publishing , Abington, UK.
113. Leonhardt , C.G. & Morabito , J.A. ( 2007 ) Wine aging method and system . Patent No. US 7,220,439 B2.
114. Li , H. , Pordesimo , L. & Weiss , J. ( 2004 ) High intensity ultrasound-assisted extraction of oil from soybeans. Food Research International , 37 , 731-8.
115. Li , S.-Q. , Bomser , J.A. & Zhang , Q.H. ( 2005 ) Effects of Pulsed Electric Fields and Heat Treatment on Stability and Secondary Structure of Bovine Immunoglobulin G . Journal of Agricultural Food Chemistry , 53 , 663-70.
116. Lima , M. & Sastry , S.K. ( 1990 ) Influence of Fluid Rheological Properties and Particle Location on Ultrasound-assisted Heat Transfer between Liquid and Particles . Journal of Food Science , 55 , 1112-15.
117. Lindgren , M. , Aronsson , K. , Galt , S. et al. ( 2002 ) Simulation of the temperature increase in pulsed electric field (PEF) continuous flow treatment chambers . Innovative Food Science and Emerging Technologies , 3 , 233-45.
118. López-Fandino , R. , Carrascosa , A.V. & Olano , A. ( 1996 ) The effects of high pressure on whey protein denaturation and cheese making properties of raw milk . Journal of Dairy Science , 79 , 929-36.
119. Lopp , A. & Weber , H. ( 2005 ) Untersuchungen zur Optimierung der Zartheit von Rindfleisch. Fleischwirtschaft , 85.
120. Ludikhuyze , L. & Hendrickx , M. ( 2002 ) Effects of High Pressure on Chemical Reactions Related to Food Quality . In: Ultra high pressure treatments of foods (eds M.E.G. Hendrickx & D. Knorr ) Kluwer Academic/ Plenum Publishers , New York.
121. Ludikhuyze , L. , Van Loey , A. , Smout , C. et al. ( 2003 ) Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects . CRC Critical Reviews in Food Science and Nutrition , 43 , 527-86.
122. Lyng , J.G. , Allen , P. & McKenna , B. ( 1998 ) The Effects of Pre- and Post-rigor High-intensity Ultrasound Treatment on Aspects of Lamb Tenderness . Lebensmittel-Wissenschaft und-Technologie , 31 , 334-8.
123. Lyng , J.G. , Allen , P. & McKenna , B.M. ( 1997 ) The Influence of high intensity ultrasound baths on aspects of beef tenderness . Journal of Muscle Foods , 8 , 237-49.
124. Macdonald , A.G. ( 1992 ) Effects of high hydrostatic pressure on natural and artificial membranes . In: High Pressure and Biotechnology (eds C. Balny , R. Hayashi , K. Heremans & P. Masson ) pp. 67-75 . Colloque INSERM.
125. Marco-Moles , R. , Perez-Munuera , I. , Quiles , A. et al. ( 2009 ) Effect of pulsed electric fields on the main chemical components of liquid egg and stability at 4°C . Czech Journal of Food Science , 27 , 109-12.
126. Mason , T.J. ( 1998 ) Power ultrasound in food processing-the way forward . In: (eds.) MJW Povey , TJ Mason , Ultrasound in Food Processing , Blackie Academic & Professional , London , pp. 105-126.
127. Masson , P. ( 1992 ) Pressure denaturation of proteins . In: High Pressure and Biotechnology (eds C. Balny , K. Hayashi , K. Heremans & P. Masson ) pp. 89-99 . Colloque INSERM.
128. Masudo , T. & Okada, T. ( 2006 ) Particle Separation with Ultrasound Radiation Force . Current Analytical Chemistry , 2 , 213-27.
129. Matsuura , K. , Hirotsune , M. , Nunokawa , Y. et al. ( 1994 ) Acceleration of cell growth and ester formation by ultrasonic wave irradiation . Journal of Fermentation and Bioengineering , 77 , 36-40.
130. Mawson , R. & Knoerzer , K. ( 2007 ) A brief history of the application of ultrasonics in food processing. Presented at 19th International Congress on Acoustics, Madrid.
131. McClements , D.J. ( 1995 ) Advances in the application of ultrasound in food analysis and processing . Trends in Food Science & Technology , 6 , 293-9.
132. Michel , M. & Autio , K. ( 2002 ) Effects of High Pressure on Protein- and Polysaccharide-Based Structures. In: Ultra high pressure treatments of foods (eds M.E.G. Hendrickx & D. Knorr ) pp. 189-214 . Kluwer Academic/ Plenum Publishers , New York.
133. Michel , M. , Leser , M. , Syrbe , A. et al. ( 2001 ) Pressure effects on whey protein-pectin mixtures . LWT-Food Science and Technology , 34 , 41-52.
134. Morey , M.D. , Deshpande , N.S. & Barigou , M. ( 1999 ) Foam Destabilization by Mechanical and Ultrasonic Vibrations . Journal of Colloid and Interface Science , 219 , 90-8.
135. Morren , J. , Roodenburg , B. & de Haan , S.W.H. ( 2003 ) Electrochemical reactions and electrode corrosion in pulsed electric field (PEF) treatment chambers . Innovative Food Science and Emerging Technologies , 4 , 285-95.
136. Mozhaev , V.V. , Lange, R. , Kudryashova, E.V. et al. ( 1996) Application of high hydrostatic pressure for increasing activity and stability of enzymes . Biotechnology and Bioengineering , 52 , 320-31.
137. Mulet , A. , Carcel , J.A. , Sanjuan , N. et al. ( 2003 ) New Food Drying Technologies - Use of Ultrasound . Food Science and Technology International , 9 , 215-21.
138. Müller-Fischer , N. , Tobler , P. , Dressler , M. et al. ( 2008 ) Single bubble deformation and breakup in simple shear flow . Experiments in Fluids. Experiments in Fluids , 45 , 917-26.
139. Navarro , M. , Verret , C. , Pardon , P. et al. ( 2002 ) Changes in volatile aromatic compounds of strawberry puree treated by high-pressure during storage . High Pressure Research 22 , 693-6.
140. Nishihara , T. & Doty , P. ( 1958 ) The sonic fragmentation of collagen macromolecules . Proceedings of the National Acadamy of Science , 44 , 411-17.
141. Oey , I. , Lille , M. , Van Loey , A. et al. ( 2008 ) Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review . Trends in Food Science & Technology , 19 , 320-8.
142. Oey , I. , Van der Plancken , I. , Van Loey , A. et al. ( 2008 ) Does high pressure processing influence nutritional aspects of plant based food systems? Trends in Food Science & Technology , 19 , 300-8.
143. Oey , I. , Verlinde, P. , Hendrickx, M. et al. ( 2006) Temperature and pressure stability of l -ascorbic acid and/or [6 s] 5-methyltetrahydrofolic acid: A kinetic study . European Food Research and Technology , 223, 71-7.
144. Ohshima , T. , Tamura , T. & Sato , M. ( 2006 ) Influence of electric field on various enzyme activities . Journal of Electrostatics , 65 , 156-61.
145. Orlowska , M. , Havet , M. & Le Bail , A. ( 2009 ) Controlled ice nucleation under high voltage DC electrostatic field conditions . Food Research International , 42 , 879-84.
146. Otero , L. & Sanz , P.D. ( 2000 ) High-Pressure Shift Freezing. Part 1. Amount of Ice Instantaneously Formed in the Process . Biotechnology Progress 16 , 1030-1036.
147. Otero , L. & Sanz , P.D. ( 2006 ) High-Pressure-shift freezing: Main factors implied in the phase transition time . Journal of Food Engineering , 72 , 354-63.
148. Pangu , G.D. & Feke , D.L. ( 2004 ) Acoustically aided separation of oil droplets from aqueous emulsions. Chemical Engineering Science , 59 , 3183-93.
149. Patist , A. & Bates , D. ( 2008 ) Ultrasonic innovations in the food industry: From the laboratory to commercial production . I nnovative Food Science & Emerging Technologies Food Innovation: Emerging Science, Technologies and Applications (FIESTA) Conference , 9 , 147-54.
150. Pereira , R. , Galindo , F. , Vicente , A.n . et al. ( 2009 ) Effects of Pulsed Electric Field on the Viscoelastic Properties of Potato Tissue . Food Biophysics , 4 , 229-39.
151. Perez-Munuera , I. , Marco-Moles , R. , Hernando , I. et al. (2008) . Microstructural changes produced by Pulsed Electric Fields in liquid whole egg studied by Transmission Electron Microscopy (TEM) . In: EMC 2008 14th European Microscopy Congress 1-5 September 2008 , Aachen , Germany , pp. 275-276.
152. Perez , O. & Pilosof , A.M.R. ( 2004 ) Pulsed electric field effects on the molecular structure and gelation of ß-lactoglobulin concentrate and egg white . Food Research International , 37 , 102-10.
153. Phoon , P.Y. , Galindo , F.G. , Vicente , A. et al. ( 2008 ) Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves . Journal of Food Engineering , 88 , 144-8.
154. Pohlman , F.W. , Dikeman , M.E. & Zayas , J.F. ( 1997 ) The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packaged beef semitendinosus and biceps femoris muscles . Meat Science , 45 , 329-37.
155. Povey , M.J.W. & Mason , T.J. ( 1998 ) Ultrasound in Food Processing . Blackie Academic and Professional , London, Weinheim, New York, Tokyo, Melbourne, Madras.
156. Privalov , P.L. ( 1982 ) Stability of proteins: proteins which do not present a single cooperative system. Advances in Protein Chemistry , 35.
157. Randolph , T.W. , Seefeldt , M. & Carpenter , J.F. ( 2002 ) High hydrostatic pressure as a tool to study protein aggregation and amyloidosis . Biochimica Biophysica Acta e Protein Structure and Molecular Enzymology , 1595 , 224-34.
158. Raso , J. & Heinz , V. ( 2007 ) Pulsed electric fields technology for the food industry . Springer , New York.
159. Rastogi , N.K. , Raghavarao , K.S.M. , Balasubramaniam , V.M. et al. ( 2007 ) Opportunities and challenges in high pressure processing of foods . Critical Reviews in Food Science and Nutrition , 47 , 1-44.
160. Roberts , R.T. ( 1992 ) High intensity ultrasonics . In: The chemistry of muscle-based foods (eds D.E. Johnston , M.K. Knight & D.A. Ledward ), pp. 287-97 . Royal Society of Chemistry , Cambridge.
161. Roberts , R.T. ( 1993 ) High Intensity Ultrasonics in Food Processing . Chemistry & Industry , 4 , 119-21.
162. Royer , C.A. ( 2005 ) Insights into the role of hydration in protein structure and stability obtained through hydrostatic pressure studies . Brazilian journal of medical and biological research , 38 , 1167-73.
163. Rubinsky , B. (ed) ( 2010 ) Irreversible Electroporation . Springer , Heidelberg.
164. Rumpold , B.A. ( 2005 ) Impact of high hydrostatic pressure on wheat, tapioca, and potato starches . Berlin University of Technology , Berlin.
165. Sampedro , F. , Rodrigo , D. , Martinez , A. et al. ( 2006 ) Review: Application of Pulsed Electric Fields in Egg and Egg Derivatives . Food Science and Technology International , 12 , 397-405.
166. Saulis , G. , Lape , R. , Praneviciute , R. et al. ( 2005 ) Changes of the solution pH due to exposure by highvoltage electric pulses . Bioelectrochemistry , 67 , 101-8.
167. Saulis , G. , Satkauskas , S. & Praneviciute , R. ( 2007 ) Determination of cell electroporation from the release of intracellular potassium ions . Analytical Biochemistry , 360 , 273-81.
168. Schuricht, H. , Schierbaum, F. & Fleischer , L.-G. ( 1998) Hochdruckeinfluß auf gelbildende Maltodextrine Teil 1: Makrostruktur, thermodynamische und fluiddynamische Wirkungen . Starch-Stärke , 50, 499-511.
169. Servant , G. , Caltagirone , J.P. , Gérard , A. et al. ( 2000 ) Numerical simulation of cavitation bubble dynamics induced by ultrasound waves in a high frequency reactor . Ultrasonics Sonochemistry , 7 , 217-27.
170. Shapiro , H.M. ( 2003 ) Practical flow cytometry . John Wiley & Sons , Hoboken.
171. Sharma , A. , Yadav , B.S. & Ritika ( 2008 ) Resistant starch: physiological roles and food applications . Food Reviews International , 24 , 193-234.
172. Sila , D.N. , Duvetter , T. , De Roeck , A. et al. ( 2008 ) Texture changes of processed fruits and vegetables: potential use of high-pressure processing . Trends in Food Science & Technology , 19 , 309-19.
173. Sila, D.N. , Smout, C. , Vu, T.S. et al. ( 2004) Effects of high-pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing . Journal of Food Science , 69, E205- E211.
174. Smeller , L. ( 2002 ) Pressure-temperature phase diagram of biomolecules . Biochimica et Biophysica Acta , 1595 , 11-29.
175. Smith , N.B. , Cannon , J.E. , Novakofski , J.E. et al. ( 1991 ) Tenderization of semitendinosus muscle using high intensity ultrasound . Presented at Ultrasonics Symposium, 1991. Proceedings., IEEE 1991.
176. Spies, R.D. & Hoseney , R.C. ( 1982) Effect of sugar on starch gelatinization. Cereal Chemistry , 59 , 128-31.
177. Stadnik , J. , Dolatowski , Z.J. & Baranowska , H.M. ( 2008 ) Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing . LWT-Food Science and Technology , 41 , 2151-8.
178. Stojanovic , J. & Silva , J.L. ( 2006 ) Influence of Osmoconcentration, Continuous High-Frequency Ultrasound and Dehydration on Properties and Microstructure of Rabbiteye Blueberries . Drying Technology: An International Journal , 24 , 165-71.
179. Stolt , M. , Oinonen , S. & Autio , K. ( 2000 ) Effect of high pressure on the physical properties of barley starch. Innovative Food Science and Emerging Technologies , 1 , 167-75.
180. Sui , Q. , Roginski , H. , Williams , R.P.W. et al. ( 2010 ) Effect of pulsed electric field and thermal treatment on the physicochemical properties of lactoferrin with different iron saturation levels . International Dairy Journal , In Press, Corrected Proof.
181. Sun , D.-W. & Li , B. ( 2006 ) Innovations in freezing process . In: Handbook of frozen food processing and packaging (ed D-W Sun ) pp. 175-198 . CRC Press , New York.
182. Suthanthangjai , W. , Kajda , P. & Zabetakis , I. ( 2005 ) The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus) . Food Chemistry , 90.
183. Suzuki , K. ( 1960 ) Studies on the kinetics of protein denaturation under high pressure . Review of Physical Chemistry of Japan , 29 , 91-8.
184. Taiwo , K.A. & Baik , O.D. ( 2007 ) Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes . LWT-Food Science and Technology , 40 , 661-8.
185. Tangwongchai , R. , Ledward , D.A. & Ames , J.M. ( 2000 ) Effect of high-pressure treatment on the texture of cherry tomato . Journal of Agricultural and Food Chemistry , 48 , 1434-41.
186. This, H. ( 2002) Molecular gastronomy . Angewandte Chemie-International Edition , 41 , 83-8.
187. Ting , C.-H. , Kuo , F.-J. , Lien , C.-C. et al. ( 2009 ) Use of ultrasound for characterising the gelation process in heat induced CaSO4.2H2O tofu curd . Journal of Food Engineering , 93 , 101-7.
188. Tiwari , B.K. , O'Donnell , C.P. & Cullen , P.J. ( 2009 ) Effect of sonication on retention of anthocyanins in blackberry juice . Journal of Food Engineering , 93 , 166-71.
189. Toepfl , S. ( 2006 ) Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing-Applications, Process and Equipment Design and Cost Analysis . PhD thesis. University of Technology , Berlin.
190. Toepfl , S. & Heinz , V. ( 2007 ) Application of pulsed electric fields to improve mass transfer in dry cured meat products . Fleischwirtschaft International , 22 , 62-4.
191. Toepfl , S. , Heinz , V. & Knorr , D. ( 2006 ) Applications of pulsed electric fields technology for the food industry . In: Pulsed electric fields technology for the food industry (eds J. Raso & V. Heinz ) Springer , Heidelberg.
192. Toepfl , S. , Heinz , V. & Knorr , D. ( 2007 ) High intensity pulsed electric fields applied for food preservation. Chemical Engineering and Processing , 46 , 537-46.
193. Toepfl , S. , Mathys , A. , Heinz , V. et al. ( 2006 ) Review: Potential of emerging technologies for energy efficient and environmentally friendly food processing . Food Reviews International , 22 , 405-23.
194. Toma , M. , Vinatoru , M. , Paniwnyk , L. et al. ( 2001 ) Investigation of the effects of ultrasound on vegetal tissues during solvent extraction . Ultrasonics Sonochemistry , 8 , 137-42.
195. Tomos , D. ( 2000 ) The plant cell pressure probe . Biotechnology Letters , 22 , 437-42.
196. Tsong , T.Y. ( 1990 ) Electrical Modulation of Membrane-Proteins-Enforced Conformational Oscillations and Biological Energy and Signal Transductions . Annual Review of Biophysics and Biophysical Chemistry , 19 , 83-106.
197. Tsong , T.Y. ( 1996 ) Electrically stimulated membrane breakdown . In: Electrical Manipulation of Cells (eds P.T. Lynch & M.R. Davey ) pp. 15-36 . Chapman & Hall , New York.
198. Tzia , C. & Liadakis , G. ( 2003 ) Extraction Optimization in Food Engineering . Dekker , New York.
199. Urrutia Benet , G. ( 2005 ) High Pressure Low temperature Processing of Foods: Impact of Metastable Phases on Process and Quality Parameters . PhD-thesis thesis. Berlin University of Technology , Berlin.
200. Urrutia Benet , G. , Schlüter , O. & Knorr , D. ( 2004 ) High pressure-low temperature processing. Suggested definitions and terminology . Innovative Food Science and Emerging Technologies , 5 , 413-27.
201. Van Buggenhout , S. , Messagie , I. , Van Loey , A. et al. ( 2005 ) Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots . Journal of Food Science , 70 , S304-S308.
202. Van den Bosch , H.F.M. , Morshuis , P.H.F. , Smit , J.J. ( 2002 ) Temperature distribution in fluids treated by Pulsed Electric Fields . Presented at International Conference on Dielectric Liquids , Graz (Austria).
203. Van den Broeck , I. , Ludikhuyze , L. , Weemaes , C. et al. ( 1998 ) Kinetics for Isobaric-Isothermal Degradation of l-Ascorbic Acid . Journal of Agricultural and Food Chemistry , 46 , 2001-6.
204. Verlent , I. , Hendrickx , M. , Rovere , P. et al. ( 2006 ) Rheological properties of tomato-based products after thermal and high-pressure treatment . Journal of Food Science , 71 , S243-S248.
205. Verlent , I. , Smout , C. , Duvetter , T. et al. ( 2005 ) Effect of temperature and pressure on the activity of purified tomato polygalacturonase in the presence of pectins with different patterns of methyl esterification. Innovative Food Science & Emerging Technologies , 6.
206. Villamiel , M. & de Jong , P. ( 2000 ) Influence of High-Intensity Ultrasound and Heat Treatment in Continuous Flow on Fat, Proteins, and Native Enzymes of Milk . Journal of Agricultural and Food Chemistry , 48 , 472-8.
207. Vorobiev , E. & Lebovka , N. (eds) ( 2008 ) Electrotechnologies for Extraction from Plant Foods and Biomaterials . Springer , New York.
208. Wackerbarth , H. , Kuhlmann , U. , Tintchev , F. et al. ( 2009 ) Structural changes of myoglobin in pressuretreated pork meat probed by resonance Raman spectroscopy . Food Chemistry , 115 , 1194-8.
209. Wang , D. , Sakakibara , M. , Kondoh , N. et al. ( 1996 ) Ultrasound-enhanced lactose hydrolysis in milk fermentation with Lactobacillus bulgaricus . Journal of Chemical Technology & Biotechnology , 65 , 86-92.
210. Wu , H. , Hulbert , G.J. & Mount , J.R. ( 2000 ) Effects of ultrasound on milk homogenization and fermentation with yogurt starter . Innovative Food Science & Emerging Technologies , 1 , 211-18.
211. Yu , L.J. , Ngadi , M. & Raghavan , G.S.V. ( 2009 ) Effect of temperature and pulsed electric field treatment on rennet coagulation properties of milk . Journal of Food Engineering , 95 , 115-18.
212. Zeece , M. , Huppertz , T. & Kelly , A. ( 2008 ) Effect of high pressure treatment on in-vitro digestibility of beta-lactoglobulin . Innovative Food Science and Emerging Technologies , 9 , 62-9.
213. Zhang , G. , Sofyan , M. & Hamaker , B.R. ( 2008 ) Slowly digestible state of starch: Mechanism of slow digestion property of gelatinized maize starch . Journal of Agricultural and Food Chemistry , 56 , 4695-4702.
214. Zheng , L. & Sun , D.-W. ( 2006 ) Innovative applications of power ultrasound during food freezing processes- -a review . Trends in Food Science & Technology , 17 , 16-23.
215. Zimmermann , U. , Pilwat , G. , Beckers , F. et al. ( 1976 ) Effects of external electrical fields on cell membranes . Bioelectrochemistry Bioenergetics , 3 , 58-83.
216. Zimmermann , U. , Pilwat , G. & Riemann , F. ( 1974 ) Dielectric breakdown in cell membranes . Biophysical Journal , 14 , 881-99.