High hydrostatic pressure processing of peach puree with and without antibrowning agents

Journal of Food Processing and Preservation

Volumn 28, Issue 1, 2004, Pages 69-85

  Guerrero Beltrán, José A ^a   Barbosa Cánovas, Gustavo V ^a   Swanson, Barry G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; CHELATION; ENZYMES; FOOD PRODUCTS; FREE RADICALS; HYDROSTATIC PRESSURE; PH EFFECTS; PIGMENTS; REDUCTION;

ANTIBROWNING AGENTS; HIGH HYDROSTATIC PRESSURE (HHP); INACTIVE ENZYMES; PATHOGENS;

FRUITS;

PRUNUS PERSICA;

EID: 2342544714     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2004.tb00538.x     Document Type: Article

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