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High Pressure Research

An International Journal

Volume 30, 2010 - Issue 4

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Selected papers from the 6th International Conference on High Pressure Bioscience and Biotechnology (HPBB 2010) in Freising (Germany)

Non-enzymatic modifications of proteins under high-pressure treatment

Uwe Schwarzenbolz Institute of Food Chemistry, Technische Universität Dresden, Dresden, GermanyCorrespondence[email protected]

Thomas Henle Institute of Food Chemistry, Technische Universität Dresden, Dresden, Germany

Pages 458-465 | Received 26 Aug 2010, Accepted 12 Sep 2010, Published online: 20 Oct 2010

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https://doi.org/10.1080/08957959.2010.523893

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Yuekun Wu, Shiying Wu, Mengyu Sun, Linqing Nie, Yan Zhang & Shuo Wang. (2022) Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation. European Food Research and Technology 249:4, pages 923-937.
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Taranjeet Kaur, Ajay Pal, Sunil Kumar & Vinod Saharan. 2022. Advances in Food Chemistry. Advances in Food Chemistry 161 207 .

Dorine Duijsens, Shannon Gwala, Andrea Pallares Pallares, Katharina Pälchen, Marc Hendrickx & Tara Grauwet. (2021) How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility. Comprehensive Reviews in Food Science and Food Safety 20:5, pages 5067-5096.
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Kemal Aganovic, Christian Hertel, Rudi. F. Vogel, Reimar Johne, Oliver Schlüter, Uwe Schwarzenbolz, Henry Jäger, Thomas Holzhauser, Johannes Bergmair, Angelika Roth, Robert Sevenich, Niels Bandick, Sabine E. Kulling, Dietrich Knorr, Karl‐Heinz Engel & Volker Heinz. (2021) Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3225-3266.
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Sergio Salazar-Villanea, Erik M.A.M. Bruininx, Claire I. Butré & Antonius F.B. van der Poel. (2020) Processing temperature and sugar type affect the rate and the extent of proteolysis of a model soy protein isolate system. Animal Feed Science and Technology 269, pages 114680.
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Shuailing Yang, Guanchen Liu, Daniel M.E. Munk, Zihan Qin, Mikael A. Petersen, Daniel R. Cardoso, Jeanette Otte & Lilia Ahrné. (2020) Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. Innovative Food Science & Emerging Technologies 63, pages 102378.
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Alan Baldwin, Kerianne Higgs, Mike Boland & Pierre Schuck. 2020. Milk Proteins. Milk Proteins 423 466 .

Norbert Raak, Raffaele Abbate, Albena Lederer, Harald Rohm & Doris Jaros. (2018) Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications. Separations 5:1, pages 14.
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Uwe Schwarzenbolz, Annett Förster & Thomas Henle. (2017) Influence of high hydrostatic pressure on the reaction between glyoxal and lysine residues. European Food Research and Technology 243:8, pages 1355-1361.
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Sergio Salazar-Villanea, Erik M. A. M. Bruininx, Harry Gruppen, Patrick Carré, Alain Quinsac & Antonius F. B. van der Poel. (2017) Effects of Toasting Time on Digestive Hydrolysis of Soluble and Insoluble 00-Rapeseed Meal Proteins. Journal of the American Oil Chemists' Society 94:4, pages 619-630.
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T. Henle. (2017) Aus den Hochschulstandorten — Dresden. Lebensmittelchemie 71:2, pages 44-48.
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S. Salazar-Villanea, W. H. Hendriks, E. M. A. M. Bruininx, H. Gruppen & A. F. B. van der Poel. (2016) Protein structural changes during processing of vegetable feed ingredients used in swine diets: implications for nutritional value. Nutrition Research Reviews 29:1, pages 126-141.
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Monika Kijewska, Karolina Radziszewska, Martyna Kielmas, Piotr Stefanowicz & Zbigniew Szewczuk. (2015) Nonenzymatic Modification of Ubiquitin under High-Pressure and -Temperature Treatment: Mass Spectrometric Studies. Journal of Agricultural and Food Chemistry 63:2, pages 614-619.
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Sergio I. Martinez-Monteagudo & Marleny D. A. Saldaña. (2014) Chemical Reactions in Food Systems at High Hydrostatic Pressure. Food Engineering Reviews 6:4, pages 105-127.
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Kerianne Higgs & Mike J. Boland. 2014. Milk Proteins. Milk Proteins 343 357 .

Antonio Dario Troise & Vincenzo Fogliano. (2013) Reactants encapsulation and Maillard Reaction. Trends in Food Science & Technology 33:1, pages 63-74.
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