Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato puree

European Food Research and Technology

Volumn 216, Issue 6, 2003, Pages 514-519

  Plaza, Lucía ^a   Muñoz, Marina ^a   De Ancos, Begoña ^a   Cano, M Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Additives; High pressure; Quality parameters; Response surface methodology; Tomato puree

Indexed keywords

BIOCHEMISTRY; ENZYMES; FOOD ADDITIVES; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; MICROORGANISMS; ORGANIC ACIDS; PROTEINS; SODIUM CHLORIDE;

QUALITY PARAMETERS; RESPONSE SURFACE METHODOLOGY; TOMATO PUREE;

FOOD PRESERVATION;

LYCOPERSICON ESCULENTUM;

EID: 1542603071     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0689-0     Document Type: Article

References (32)

1. Arab L, Steck S (2000) Am J Clin Nutr 71:1691S-1695S
2. Giovannucci E (1999) J Natl Cancer Inst 91:317-331
3. Djuric Z, Powell LC (2001) Int J Food Sci Nutr 52:143-149
4. Chen CS, Shaw PE, Paris ME (1993) Orange and tangerine juices. In: Nagy S, Chen CS, Shaw PE (eds) Fruit juice processing technology. Agscience, Auburndale, Fl., pp 110-165
5. Hoover DG, Metrick C, Papineau AM, Farkas DF, Knorr D (1989) Food Technol 43:99-105
6. Cano MP, Hernandez A, De Ancos B (1997) J Food Sci 62:85-88
7. De Ancos B, Sgroppo S, Plaza L, Cano MP (2002) J Sci Food Agric 82:790-796
8. Sánchez-Moreno C, Plaza L, De Ancos B, Cano MP (in press) Eur Food Res Technol
9. Cheftel JC (1992) High pressure and biotechnology. John Libbey Euro-tex, Montrouge, France
10. Hernández A, Cano MP (1998) J Agric Food Chem 46:266-270
11. Tangwongchai R, Ledward DA, Ames JA (2000) J Agric Food Chem 48:1434-1441
12. Creiler S, Robert MC, Claude J, Juillerat MA (2001) J Agric Food Chem 49:5566-5575
13. Hendrickx M, Ludikhuyze L, Van den Broeck I, Weemaes C (1998) Trends Food Sci Technol 9:197-203
14. Arroyo G, Sanz PD, Prestamo G (1997) J Appl Microbiol 82:735-742
15. Jordan SL, Pascual C, Bracey E, Mackey BM (2001) J Appl Microbiol 91:463-469
16. Rovere P, Squarcina N, Sandei L, Carpi G (1999) Ind Conserve 74:35-39
17. Porretta S, Birzi A, Ghizzoni C, Vinici E (1995) Food Chem 52:35-41
18. Gola S, Palmieri L, Cacace D, DalĺAglio G (1992) Ind Conserve 67:417-420
19. Shearer AEH, Dunne CP, Sikes A, Hoover DG (2000) J Food Prot 63:1503-1510
20. th edn. Association of Official Analytical Chemists, Washington, D.C.
21. Cano MP, Marín MA, Fuster C (1990) J Food Sci 55:1070-1073
22. Yeom HW, Streaker CB, Zhang QH, Min DB (2000) J Agric Food Chem 48:4597-4605
23. Bradford M (1976) Anal Biochem 72:248-254
24. Ogawa H, Fukuhisa K, Kubo Y, Fukumoto H (1990) Agric Biol Chem 54:1219-1225
25. Seyderhelm I, Boguslawski S, Michaelis G, Knorr D (1996) J Food Sci 61:308-310
26. Irwe W, Olsson I (1994) Minimal processing of foods and process optimization. An interface. In: Singh RP, Oliveira FAR (eds). CRC, Boca Raton, Fl., pp 35-43
27. Chen XF, Wang KF (1995) Food Ferment Ind 1:49-55
28. Yoon-Hee-Choi, Sang-Bok-Lee, Myeong-Sook-Kim (1997) Agric Chem Biotechnol 40:123-127
29. Anese M, Nicoli MC, DalĺAglio G, Lerici CR (1995) J Food Biochem 18:285-293
30. Shook CM, Shellhammer TH, Schwartz SJ (2001) J Agric Food Chem 49:664-668
31. Prabha TN, Patwardhan MV (1986) Acta Aliment 15:199-207
32. Sapers GM, Miller RL (1995) J Food Sci 60:762-766