Effect of high pressure processing on the quality of acidified Granny Smith apple purée product

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 4, 2010, Pages 557-564

  Landl, A ^a   Abadias, M ^a   Sarraga C ^a   Vinas I ^b   Picouet, P A ^a  

^a IRTA   (Spain)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Commercial scale high pressure processing; Granny Smith apple pur e; Microbial quality; Mild thermal pasteurization; Nutritional quality; Shelf life; Storage; Vitamin C degradation

Indexed keywords

HIGH PRESSURE PROCESSING; MICROBIAL QUALITY; MILD THERMAL PASTEURIZATION; NUTRITIONAL QUALITIES; SHELF LIFE; STORAGE; VITAMIN C DEGRADATION;

DEGRADATION; FRUIT JUICES; HIGH PRESSURE EFFECTS; INDUSTRY; KETONES; ORGANIC ACIDS; PH EFFECTS; PHENOLS;

FRUITS;

MALUS X DOMESTICA;

EID: 78049425244     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.09.001     Document Type: Article

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