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Título: | Evidence of low-density water to high-density water structural transformation in milk during high-pressure processing |
Autor: | Guignon, Bérengère; Hidalgo Baltasar, Eduardo; Sanz Martínez, Pedro Dimas CSIC ORCID; Baonza, Valentín G. CSIC ORCID CVN ; Taravillo, M. | Palabras clave: | High hydrostatic pressure process High-density water Ultrasounds Milk Sodium caseinate Hydrogen bond |
Fecha de publicación: | dic-2016 | Editor: | Elsevier | Citación: | Innovative Food Science and Emerging Technologies 38(Part A): 238–242 (2016) | Resumen: | The objective of this research was to check whether the observed low-density water (LDW) to high-density water (HDW) transformation does take place or not in a complex aqueous system like those involved in high pressure processing of food. In-situ measurements of speed-of-sound up to 640 MPa were used for this purpose. After validation of the methodology in liquid water at 25 ºC, LDW-to-HDW transformation was also evidenced in sodium caseinate solution and milk samples. The transformation pressure was always observed at 275 MPa. Since water plays a key role in most biochemical transformations, the occurrence of a LDW-HDW transition should be taken into account for understanding the complex component interactions in milk and other related systems under pressure. Industrial relevance: Opportunities exist for the industry to use pressure as a tool for texturing dairy products. Process parameter choice to obtain a given texture is tricky due to the complexity of milk component interactions under pressure. As a main component in foods, water structural transformation under pressure should not be ignored by experts in the field | Versión del editor: | http://doi.org/10.1016/j.ifset.2016.10.012 | URI: | http://hdl.handle.net/10261/139925 | DOI: | 10.1016/j.ifset.2016.10.012 | ISSN: | 1466-8564 | E-ISSN: | 1878-5522 |
Aparece en las colecciones: | (ICTAN) Artículos |
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MALTA TEAM_Accepted Manuscript - IFSET 2016- pre-print.pdf | 668,92 kB | Adobe PDF | Visualizar/Abrir |
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