Metastable phases during high-pressure-low-temperature processing of potatoes and their impact on quality-related parameters

Journal of Food Engineering

Volumn 78, Issue 2, 2007, Pages 375-389

  Urrutia Benet, G ^a   Balogh, T ^b   Schneider, J ^a   Knorr, D ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b Institute of Entrepreneurship and Innovation   (Hungary)

Author keywords

Food quality; High pressure; Low temperature; Metastable phases; Polyphenoloxidase; Potatoes

Indexed keywords

ENZYMES; FOOD PRODUCTS; MICROSTRUCTURE; PHASE DIAGRAMS; PRESSURE EFFECTS; THERMAL EFFECTS;

FOOD QUALITY; HIGH PRESSURE; LOW TEMPERATURE; METASTABLE PHASES; POLYPHENOLOXIDASE; POTATOES;

FOOD PROCESSING;

SOLANUM TUBEROSUM;

EID: 33746324531     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.10.006     Document Type: Article

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