High Hydrostatic Pressure Hhp
Mostrando 1-10 de 10 artigos, teses e dissertações.
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1. A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality
Abstract Mollusks are considered a nutritious source of food and their consumption has increased worldwide. However, their consumption, mainly of bivalves, has been considered responsible for numerous cases of foodborne diseases. This is related to their food intake, as they are filter-feeders and, consequently, bioaccumulate toxic compounds. High hydrostat
Food Sci. Technol. Publicado em: 31/01/2019
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2. Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure
High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to development of unpleasant odor and greenish and sticky appe
Braz. J. Microbiol.. Publicado em: 05/04/2013
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3. Resposta de Saccharomyces cerevisiae ao estresse de alta pressão hidrostática. / Saccharomyces cerevisiae response to the stress of high hydrostatic pressure.
As leveduras, principalmente Saccharomyces cerevisiae, são as responsáveis direta pela transformação do açúcar em álcool etílico e dióxido de carbono, sendo por isso, um dos microrganismos mais importantes empregados nas indústrias de fermentação, seja de bebidas ou etanol combustível. Durante o processo de fermentação as leveduras ficam expos
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/05/2011
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4. Ação da alta pressão hidrostática na contagem de microrganismos e na atividade de enzimas presentes na água de coco verde
O Brasil é o quarto produtor mundial de coco (Cocos nucifera L.). Dentre as diversas variedades, destaca-se a verde Anã, muito relevante no que tange à obtenção de um dos importantes produtos fornecidos pelo fruto, a água de coco. O Espírito Santo, por sua vez, desponta-se com a maior produtividade nacional de cocos anãoverde, gerando divisas não ap
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 16/03/2010
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5. Avaliação Físico-Química, Microbiológica e Sensorial do Presunto de Peru Submetido a Tecnologia de Alta Pressão Hidrostática. / Evaluation Physical Chemistry, Microbiological and the Sensory of ham turkey Submitted Technology of the High Hydrostatic Pressure.
The high hydrostatic pressure (HHP) is a technology that has advantages over conventional relationship the technologies that use heat and works with high pressure (100 MPa to 900MPa), maintains the sensory characteristics of food and close to the original, ensures a food safe from microbiological point of view and with increasing lifetime. In this study, wer
Publicado em: 2008
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6. How does yeast respond to pressure?
The brewing and baking yeast Saccharomyces cerevisiae has been used as a model for stress response studies of eukaryotic cells. In this review we focus on the effect of high hydrostatic pressure (HHP) on S. cerevisiae. HHP exerts a broad effect on yeast cells characteristic of common stresses, mainly associated with protein alteration and lipid bilayer phase
Brazilian Journal of Medical and Biological Research. Publicado em: 2005-08
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7. Characterization of a Listeria monocytogenes Scott A Isolate with High Tolerance towards High Hydrostatic Pressure
An isolate of L. monocytogenes Scott A that is tolerant to high hydrostatic pressure (HHP), named AK01, was isolated upon a single pressurization treatment of 400 MPa for 20 min and was further characterized. The survival of exponential- and stationary-phase cells of AK01 in ACES [N-(2-acetamido)-2-aminoethanesulfonic acid] buffer was at least 2 log units hi
American Society for Microbiology.
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8. High-Pressure Inactivation of Hepatitis A Virus within Oysters
Previous results demonstrated that hepatitis A virus (HAV) could be inactivated by high hydrostatic pressure (HHP) (D. H. Kingsley, D. Hoover, E. Papafragkou, and G. P. Richards, J. Food Prot. 65:1605-1609, 2002); however, direct evaluation of HAV inactivation within contaminated oysters was not performed. In this study, we report confirmation that HAV withi
American Society for Microbiology.
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9. Enhanced Levels of Cold Shock Proteins in Listeria monocytogenes LO28 upon Exposure to Low Temperature and High Hydrostatic Pressure
Listeria monocytogenes is a psychrotrophic food-borne pathogen that is problematic for the food industry because of its ubiquitous distribution in nature and its ability to grow at low temperatures and in the presence of high salt concentrations. Here we demonstrate that the process of adaptation to low temperature after cold shock includes elevated levels o
American Society for Microbiology.
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10. Dissociation of amyloid fibrils of α-synuclein and transthyretin by pressure reveals their reversible nature and the formation of water-excluded cavities
Protein misfolding and aggregation have been linked to several human diseases, including Alzheimer's disease, Parkinson's disease, and systemic amyloidosis, by mechanisms that are not yet completely understood. The hallmark of most of these diseases is the formation of highly ordered and β-sheet-rich aggregates referred to as amyloid fibrils. Fibril for
National Academy of Sciences.