High pressure processing in jam manufacture: Effects on textural and colour properties

Food Chemistry

Volumn 73, Issue 1, 2001, Pages 85-91

  Dervisi, Panagiota ^a   Lamb, Jack ^a   Zabetakis, Ioannis ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Anthocyanins; High pressure; Jam; Pectin; Strawberry; Texture

Indexed keywords

ANTHOCYANIN; PECTIN;

ARTICLE; COLOR; FOOD PROCESSING; FOOD STORAGE; FRUIT; HYPERBARISM; POLYMERIZATION; TEMPERATURE; VISCOSITY;

FRAGARIA X ANANASSA;

EID: 0035110145     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00289-2     Document Type: Article

References (20)

1. Causative factors of colour deterioration in strawberry preserves during processing and storage
2. Effect of high pressure processing on the texture of selected fruits and vegetables
3. High pressure and temperature effects on enzyme inactivation in strawberry and orange products
4. Review: high-pressure, microbial inactivation and food preservation
5. Rheological measurement
6. Techniques in rheological measurement
7. Rheological indices of fruit content in jams: effect of formulation on flow plasticity of sheared strawberry and peach jams
8. Factors affecting gelation of high ester citrus pectin
9. Determination of authenticity of fruit jams by HPLC analysis of anthocyanins
10. Colour stability of strawberry jam as affected by cultivar and storage temperature
11. Pectin gelification under HHP: gel properties and formation mechanisms
12. Effect of temperature and concentration on viscosity of orange peel pectin solutions and intrinsic viscosity-molecular weight relationship
13. Comparison of keeping quality between pressured-processed jam and heat-processed jam: changes in flavour components, Hue, and nutrients during storage
14. High pressure effects on plant derivated foods
15. Effect of polysaccharides on the colour of anthocyanins
16. Rheological study into the ageing process of high methoxyl pectin/sucrose aqueous gels
17. Processing of fruits: science and technology (Vol. 1). Biology principles and applications
18. A new method for producing a non-heated jam sample: the use of freeze concentration and high pressure sterilisation
19. The effect of high hydrostatic pressure on strawberry anthocyanins