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Fundamental evaluation of the impact of high Hydrostatic Pressure on oat batters
Edith K. Hüttner
, Fabio Dal Bello
, Kaisa Poutanen
,
Elke K. Arendt
School of Food and Nutritional Sciences
APC Microbiome Ireland
University College Cork
VTT Technical Research Centre of Finland Ltd.
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Food Science
High Hydrostatic Pressure
100%
Urea
28%
Starch Gelatinization
28%
Scanning Electron Microscopy
14%
Starch
14%
Differential Scanning Calorimetry
14%
Oat Protein
14%
Protein Characterization
14%
Agricultural and Biological Sciences
Batter
100%
Grains
33%
Scanning Electron Microscopy
16%
Differential Scanning Calorimetry
16%
Oat Protein
16%
Disulfide Bond
16%
Material Science
Fluid Statics
100%
Urea
28%
Scanning Electron Microscopy
14%
Elasticity
14%
Differential Scanning Calorimetry
14%
Protein Characterization
14%
Earth and Planetary Sciences
Hydrostatic Pressure
100%
Scanning Electron Microscopy
14%
Differential Scanning Calorimetry
14%
Chemical Engineering
Differential Scanning Calorimetry
100%