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

Vibeke Orlien

doi:10.1016/B978-0-08-100596-5.21208-0

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

Original language	English
Title of host publication	Reference Module in Food Science
Editors	Geoffrey W. Smithers
Number of pages	10
Publisher	Elsevier
Publication date	2017
ISBN (Print)	978-0-08-100596-5
DOIs	https://doi.org/10.1016/B978-0-08-100596-5.21208-0
Publication status	Published - 2017

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

Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat ProductsFinal published version, 3.78 MB

Cite this

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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",

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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

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