Publications by authors named "Julia Hauck-Tiburski"
Article Synopsis
- The high hydrostatic pressure (HHP) process is used in food technology for non-thermal pasteurization and extending food shelf life, making it commercially relevant in various countries.
- HHP enhances enzymatic hydrolysis of proteins, producing bioactive peptides with antioxidant and antihypertensive properties, while also reducing allergenicity when compared to traditional methods.
- The review highlights that HHP processing can improve the biological properties of protein hydrolysates by optimizing factors like protein source, enzyme type, and processing conditions, ultimately creating higher quality protein products.
Specific treatments combining high temperatures of up to 150 °C and moderate pressure of up to 0.6 MPa have been applied to Bacillus subtilis 168 spores conditioned at different a levels (between 0.10 and 0.
View Article and Find Full Text PDFThis study aimed to demonstrate that adequate slow heating rate allows two strains of Escherichia coli rapid acclimation to higher temperature than upper growth and survival limits known to be strain-dependent. A laboratory (K12-TG1) and an environmental (DPD3084) strain of E. coli were subjected to rapid (few seconds) or slow warming (1°C 12 h(-1)) in order to (re)evaluate upper survival and growth limits.
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