Effect of High Hydrostatic Pressure (HHP) in Physicochemical Properties of Starch by Nuclear Magnetic Resonance (NMR) Relaxometry

Date

2018-05-15

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Okur, İlhami
Alpas, Hami
Öztop, Halil Mecit

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https://hdl.handle.net/11511/84396

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Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry Okur, İlhami; Özel, Barış; Öztop, Halil Mecit; Alpas, Hami (2019-10-01) Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it is possible to modify starch with thermal and nonthermal techniques. High hydrostatic pressure (HHP) is a cold pasteurization technique that has increased application in food industry with minimum effect on nutritional quality of the food products. It is hypothesized that the use of HHP could be a modification strategy ...
Effect of high hydrostatic pressure (HHP) in physicochemical and textural properties of starch Okur, İlhami; Alpas, Hami; Department of Food Engineering (2018) Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it could become possible to modify the starch with thermal and non-thermal techniques. High Hydrostatic Pressure (HHP) is a cold pasteurization technique that has increased application in the food industry with minimum effect on the nutritional quality of the products. It is hypothesized that the use of HHP could be a modi...
EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) ON THE FUNCTIONAL PROPERTIES OF PEA PROTEIN ISOLATE (PPI) Kalaycı, Cennet Asuhan; Alpas, Hami; Öztop, Halil Mecit; Department of Food Engineering (2021-9-08) Pea proteins as plant-based proteins have attracted much interest and are preferred in the food industry due to their low allergenicity, high availability, high nutritional value, and low price in recent years. Thus, they are considered a good replacer for commonly used animal-based protein ingredients; however, better functional properties are required for the industry. The aim of this work was to investigate the influences of high hydrostatic pressure (HHP) on the functional properties of pea protein isol...
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Citation Formats

İ. Okur, H. Alpas, and H. M. Öztop, “Effect of High Hydrostatic Pressure (HHP) in Physicochemical Properties of Starch by Nuclear Magnetic Resonance (NMR) Relaxometry,” 2018, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/84396.