PubMed Health⌕ Search
Home/Archive/PubMed

PubMed · 15196650

Novel high pressure extraction technology.

Zhang Shouqin·Zhu Junjie·Wang Changzhen
View original source ↗Export metadata ↓

Abstract

This note describes a novel application of the food processing technology, known as high pressure processing (HPP), to the extraction of essential components of herbs. Herbal extracts may be used as drugs, as well as ingredients in food and cosmetics. We have run some pilot studies in our laboratories to demonstrate the applicability of high pressure extraction.

Explore related subjects

Food TechnologyPlant ExtractsTechnology, PharmaceuticalJournal Article

Keep this discovery

Explore connections, maps & timelines

BibTeXRIS

Zhang Shouqin, Zhu Junjie, Wang Changzhen. 2004-07-08. Novel high pressure extraction technology.. https://doi.org/10.1016/j.ijpharm.2004.02.029

Cite the original work for its findings. Save a collection to share your selection of sources.

KEEP EXPLORING

Related citations

PubMed2006

Impact of Maillard type glycation on properties of beta-lactoglobulin.

The Maillard reaction occurs during many thermal treatments of foods. It is used because of its role in creating colors, flavors, textures and other functional properties in foods. Glycated beta-lactoglobulin (BLG) can improve techno-functional properties as heat stability, emulsifying and foaming properties. Among the six common sugars used, arabinose and ribose induce the highest degree of modification of proteins. Glycation induced also the oligomerization of BLG monomers. Depending on the reactivity of the sugar, the population of oligomers produced showed smaller or larger heterogeneity in molecular masses. Antiradical properties of glycated BLG were estimated using a radical scavenging activity test. Glycation induced a radical scavenging activity; the intensity depended on the sugar used for modification.

Food Technology↗
PubMed2006

Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality.

Sweetpotato starch thermal properties and its noodle quality were analyzed using a rapid predictive method based on near-infrared spectroscopy (NIRS). This method was established based on a total of 93 sweetpotato genotypes with diverse genetic background. Starch samples were scanned by NIRS and analyzed for quality properties by reference methods. Results of statistical modelling indicated that NIRS was reasonably accurate in predicting gelatinization onset temperature (T(o)) (standard error of prediction SEP=2.014 degrees C, coefficient of determination RSQ=0.85), gelatinization peak temperature (T(p)) (SEP=1.371 degrees C, RSQ=0.89), gelatinization temperature range (T(r)) (SEP=2.234 degrees C, RSQ=0.86), and cooling resistance (CR) (SEP=0.528, RSQ=0.89). Gelatinization completion temperature (T(c)), enthalpy of gelatinization (DeltaH), cooling loss (CL) and swelling degree (SWD), were modelled less well with RSQ between 0.63 and 0.84. The present results suggested that the NIRS based method was sufficiently accurate and practical for routine analysis of sweetpotato starch and its noodle quality.

Food Technology↗