Combined high-pressure and thermal treatments for processing of tomato puree: Evaluation of microbial inactivation and quality parameters

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 4, 2003, Pages 377-385

  Krebbers, Bregje ^a   Matser, Ariette M ^a   Hoogerwerf, Sanne W ^a   Moezelaar, Roy ^a   Tomassen, Monic M M ^a   van den Berg, Robert W ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Colour; Conventional thermal processing; High pressure; Lycopene; Microbiology; Quality; Tomato; Viscosity

Indexed keywords

LYCOPENE; PECTINESTERASE; POLYGALACTURONASE; WATER;

ARTICLE; BACILLUS STEAROTHERMOPHILUS; BINDING AFFINITY; COLOR; CONTROLLED STUDY; ENZYME ACTIVATION; ENZYME ACTIVITY; ENZYME INACTIVATION; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FREEZING; HEAT TREATMENT; INTERMETHOD COMPARISON; MEAT; MICROBIAL ACTIVITY; MICROBIAL CONTAMINATION; PASTEURIZATION; PRESSURE; QUALITY CONTROL; TEMPERATURE DEPENDENCE; TOMATO; VISCOSITY;

LYCOPERSICON ESCULENTUM;

EID: 0344442368     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00045-6     Document Type: Article

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