Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality

Journal of Food Engineering

Volumn 98, Issue 4, 2010, Pages 421-428

  Valverde, M T ^a   Marin Iniesta F ^a   Calvo, L ^b  

^a Grupo de Biotecnología de Alimentos   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Ascorbic acid; Baker's yeast; High pressure carbon dioxide; Inactivation; Pasteurization; Pear; Peroxidase; Saccharomyces cerevisiae; Sterilization

Indexed keywords

ASCORBIC ACIDS; BAKER'S YEAST; DIRECT CONTACT; EXPOSURE TIME; FRESH-CUT; HIGH-PRESSURE CARBON DIOXIDE; LOW TEMPERATURES; PEROXIDASE ACTIVITIES; PROCESSED FOODS; READY-TO-EAT; SACCHAROMYCES CEREVISIAE; THERMAL TREATMENT; VITAMIN C;

CARBON DIOXIDE; CHEMICAL REACTIONS; HEAT TREATMENT; KETONES; ORGANIC ACIDS; ORGANIC POLYMERS; STERILIZATION (CLEANING); TEXTURES; YEAST;

FRUITS;

PYRUS; SACCHAROMYCES CEREVISIAE;

EID: 77549087638     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.022     Document Type: Article

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