Fruit preservation under high hydrostatic pressure

High Pressure Research

Volumn 19, Issue 1-6, 2000, Pages 145-152

  Prestamo G ^a   Sanz, P D ^a   Arroyo, G ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Browning; Fruits; High pressure

Indexed keywords

EID: 0345731857     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950008202548     Document Type: Article

References (7)

1. Arroyo, G., Sanz, P. D. and Préstamo, G. (1977). Effect of high pressure on the reduction of microbial populations in vegetables. Journal of Applied Microbiology, 82(6), 735-742.
2. Dethmer, A. S. (1981). Sensory evaluation guide for testing food and beverage products. Food Technol., 53, 50-59.
3. Dörnenburg, H. and Knorr, D. (1997). Evaluation of elicitor and high-pressure-induced enzymatic browning utilizing potato (Solanum tuberosum) suspension cultures as a model system for plant tissues. Journal of Agricultural Food Chemistry, 45, 4173-4177.
4. Préstamo, G. and Manzano, P. (1993). Peroxidase of selected fruit and vegetables and the possible use of ascorbic acid as an antioxidant. Hort. Sci., 28(1), 48-50.
5. Préstamo, G. and Arroyo, G. (1998). High hydrostatic pressure effects on vegetable structure. Journal of Food Science, 63(5), 878-881.
6. Smelt, J. P. P. M. (1998). Recent advances in the microbiology of high pressure processing. Trends in Food Science and Technology, 9, 152-158.
7. Tauscher, B. (1995). Pasteurization of food by hydrostatic high pressure: chemical aspects. Z. Lebensm. Unters. Forsch., 200, 3-13.