RT Book, Section
T1 Optimization of Enzymes Inactivation in High PressureProcesses
A1 Fernández, Miriam R.
A1 Redondo, Juana L.
A1 Ivorra, Benjamín Pierre Paul
A1 Ramos Del Olmo, Ángel Manuel
A2 Rocha, Ana Maria A.C.
A2 Costa, M. Fernanda P.
A2 Fernandes, Edite M.P.G.
AB The demand of highest quality foods in terms of taste and their properties preservation without the use of additives is constantly increasing. Consequently, new approaches to food processing have been developed, as for example high-pressure technology which has proven to be very valuable because it allows to maintain good properties of food like some vitamins and, at the same time, to reduce some undesirable bacteria. This technology avoids the use of high temperatures during the process (not like Pasteurization), which may have adverse effect on some nutritional properties of the food, its flavour, etc. The models for some enzymatic inactivations, which depend on the pressure and temperature profiles are presented. This work deals with the optimization of the inactivation of certain enzymes when high pressure treatment on food processing is applied. The optimization algorithms will minimize the inactivation not only of a certain isolated enzyme but also to several enzymes that can be involved simultaneously in the high-pressure process.
PB University of Minho
SN 978-989-20-6764-3
YR 2016
FD 2016
LK https://hdl.handle.net/20.500.14352/24894
UL https://hdl.handle.net/20.500.14352/24894
LA eng
NO XIII Global Optimization Workshop GOW'16, 4-8 September 2106, Braga, Portugal
NO Ministerio de Economía y Competitividad (MINECO)
NO Junta de Andalucía
NO European Regional Development Fund
NO Banco de Santander
NO Universidad Complutense
DS Docta Complutense
RD 19 abr 2025