Jam preparation by pressurization.

Horie, Yu; Kimura, Kunio; Ida, Masao; Yosida, Yasuhiro; Ohki, Kunihito

doi:10.1271/nogeikagaku1924.65.975

Cited by 61 publications

(25 citation statements)

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“…Processing methods and formulas for these strawberry jams were described in our previous paper. 1) The raw strawberries were the H6kiJ cuItivar. Pressured jam had a fruit content of 50% and a sugar content of 40" Brix, 125 g of which was sealed in a plastic container (laminated film of PP* 1 /EVOH* 2/pp), and then was pressurized (400~500 MPa, 10~30 min).…”

Section: Methodsmentioning

confidence: 99%

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Comparison of Keeping Quality between Pressure-processed Jam and Heat-processed Jam: Changes in Flavor Components, Hue, and Nutrients during Storage

Kimura

Ida

Yosida

et al. 1994

Bioscience, Biotechnology, and Biochemistry

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Section: Methodsmentioning

confidence: 99%

“…1 ) In the meantime, jellies, yogurt desserts, and fruit sauces were added to the line of the pressure-processed products, up to 15 items now.…”

mentioning

confidence: 99%

Comparison of Keeping Quality between Pressure-processed Jam and Heat-processed Jam: Changes in Flavor Components, Hue, and Nutrients during Storage

Kimura

Ida

Yosida

et al. 1994

Bioscience, Biotechnology, and Biochemistry

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“…5 ) The extremely high pressures in excess of 1000 atm, nevertheless, result in expensive facilities for batch operation, and some undesirable changes in the sensory properties are still inevitable. 4 ) In the present paper, we describe the disruption of microbial cells by a rapid release of gas pressure under moderate conditions (less than 40 atm).…”

mentioning

confidence: 99%

Disruption of Microbial Cells by the Flash Discharge of High-pressure Carbon Dioxide

Nakamura

Enomoto

Fukushima

et al. 1994

Bioscience, Biotechnology, and Biochemistry

106

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“…Small molecules are generally less affected than macromolecules, so that low-molecular-weight flavour and odour compounds etc. in foods tend to survive pressure treatment unchanged, with quality advantages in some types of products (Horie et al 1991).…”

Section: High Pressurementioning

confidence: 99%

New processing technologies: an overview

Gould¹

2001

Proc. Nutr. Soc.

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Most food-preservation techniques act by slowing down or completely inhibiting the growth of micro-organisms. Few techniques act by inactivating them. While heat remains the technique most extensively used for inactivation, there has been increasing interest recently in the development of alternative approaches in response to the desires of consumers for products which are less organoleptically and nutritionally damaged during processing and less reliant on additives than previously. The new approaches, therefore, mostly involve technologies that offer full or partial alternatives to heat for the inactivation of bacteria, yeasts and moulds. They include the application to foods of high hydrostatic pressure, high-voltage electric discharges, high-intensity laser and non-coherent light pulses, ‘manothermosonication’ (the combination of mild heating with ultrasonication and slightly-raised pressure), and high-magnetic-field pulses. In addition, a number of naturally-occurring antimicrobials, including lysozyme and low-molecular-weight products of micro-organisms are finding increasing use. High pressure is being used commercially to non-thermally pasteurize a number of foods, while the other physical procedures are in various stages of development and commercial evaluation. Possible nutritional consequences have so far been given little attention compared with microbiological ones.

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Jam preparation by pressurization.

Cited by 61 publications

References 0 publications

Comparison of Keeping Quality between Pressure-processed Jam and Heat-processed Jam: Changes in Flavor Components, Hue, and Nutrients during Storage

Comparison of Keeping Quality between Pressure-processed Jam and Heat-processed Jam: Changes in Flavor Components, Hue, and Nutrients during Storage

Disruption of Microbial Cells by the Flash Discharge of High-pressure Carbon Dioxide

New processing technologies: an overview

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