Studies on the texture and tissue of tomatoes processed by high pressure

Biotechnology

Volumn 4, Issue 3, 2005, Pages 211-213

  Shulai, Xu ^a  

^a HARBIN UNIVERSITY OF COMMERCE   (China)

Author keywords

High pressure; Texture; Tissue; Tomato

Indexed keywords

BENZENE; ETHANOL; HIGH PRESSURE EFFECTS; MICROSCOPES; TEXTURES; TISSUE;

BEAKERS; CONSUMER MARKETS; ELECTRONIC BALANCE; HIGH PRESSURE PROCESSING (HPP);

CROPS;

LYCOPERSICON ESCULENTUM;

EID: 22944440677     PISSN: 1682296X     EISSN: 16822978     Source Type: Journal    
DOI: 10.3923/biotech.2005.211.213     Document Type: Article

References (8)

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3. Xu Shulai, 2003. Research status and development strategy on preservation of cut-vegetable on high pressure. Transactions of CSAM., 34: 132-135.
4. Fresher Under Pressure News, 2000. Joint Development Project with Kraft, Procter and Gamble, Conagra and Others, 7-14-2000. http://fresherunderpressure. com
5. Xu Shulai, 2003. Studies on the fresh preservation of vegetables by high pressure processing. Ph.D. Thesis, JiLin University. ChangChun.
6. Prestamo, G., 1998. High hydrostatic pressure effects on vegetable structure. J. Food Sci., 63: 878-881.
7. Jiahan, Li., 2000. Experiment of Modem Biology. Higher Education Publishing Company. BeiJing, pp: 87-100.
8. Zhang, S., 2000. High Pressure Processing Technology for Food. JiLin Science Technology Press House, pp: 69-97.