Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products. / Orlien, Vibeke.

Reference Module in Food Science. red. / Geoffrey W. Smithers. Elsevier, 2017.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Orlien, V 2017, Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products. i GW Smithers (red.), Reference Module in Food Science. Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.21208-0

APA

Orlien, V. (2017). Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products. I G. W. Smithers (red.), Reference Module in Food Science Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.21208-0

Vancouver

Orlien V. Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products. I Smithers GW, red., Reference Module in Food Science. Elsevier. 2017 https://doi.org/10.1016/B978-0-08-100596-5.21208-0

Author

Orlien, Vibeke. / Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products. Reference Module in Food Science. red. / Geoffrey W. Smithers. Elsevier, 2017.

Bibtex

@inbook{402388635b5f4fe6904fd1f47f6c4e2a,
title = "Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products",
abstract = "High pressure (HP) is capable of modifying the functional properties of milk and meat proteins by pressure-induced changes of the molecular structure. Therefore, HP treatment of milk and meat has been extensively investigated to understand, clarify, and utilize HP processing in the food industry. In this article the HP modification of milk and meat proteins is evaluated in relation to the changed molecular functionality and product texture. The underlying mechanisms of the pressure-induced molecular changes are surveyed and related to practical applications in the view of HP-produced milk and meat products",
author = "Vibeke Orlien",
year = "2017",
doi = "10.1016/B978-0-08-100596-5.21208-0",
language = "English",
isbn = "978-0-08-100596-5",
editor = "Smithers, {Geoffrey W. }",
booktitle = "Reference Module in Food Science",
publisher = "Elsevier",
address = "Netherlands",

}

RIS

TY - CHAP

T1 - Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products

AU - Orlien, Vibeke

PY - 2017

Y1 - 2017

N2 - High pressure (HP) is capable of modifying the functional properties of milk and meat proteins by pressure-induced changes of the molecular structure. Therefore, HP treatment of milk and meat has been extensively investigated to understand, clarify, and utilize HP processing in the food industry. In this article the HP modification of milk and meat proteins is evaluated in relation to the changed molecular functionality and product texture. The underlying mechanisms of the pressure-induced molecular changes are surveyed and related to practical applications in the view of HP-produced milk and meat products

AB - High pressure (HP) is capable of modifying the functional properties of milk and meat proteins by pressure-induced changes of the molecular structure. Therefore, HP treatment of milk and meat has been extensively investigated to understand, clarify, and utilize HP processing in the food industry. In this article the HP modification of milk and meat proteins is evaluated in relation to the changed molecular functionality and product texture. The underlying mechanisms of the pressure-induced molecular changes are surveyed and related to practical applications in the view of HP-produced milk and meat products

U2 - 10.1016/B978-0-08-100596-5.21208-0

DO - 10.1016/B978-0-08-100596-5.21208-0

M3 - Book chapter

SN - 978-0-08-100596-5

BT - Reference Module in Food Science

A2 - Smithers, Geoffrey W.

PB - Elsevier

ER -

ID: 174939353