Sensory shelf-life limiting factor of high hydrostatic pressure processed avocado paste

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Jacobo Velazquez D A ^a   Hernandez Brenes C ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Avocado; Cut off point methodology; High hydrostatic pressure; Sensory shelf life; Shelf life limiting factor

Indexed keywords

AEROBIC BACTERIUM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CONSUMER; FAST FOOD; FOOD PACKAGING; FOOD PREFERENCE; FOOD STORAGE; FREEZING; FRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; HYDROSTATIC PRESSURE; ISOLATION AND PURIFICATION; LACTOBACILLALES; METHODOLOGY; MEXICO; MICROBIAL VIABILITY; MICROBIOLOGY; PASTEURIZATION; PERSEA; PIGMENTATION; PROFESSIONAL COMPETENCE; SENSATION; TASTE; TIME;

BACTERIA, AEROBIC; CONSUMER SATISFACTION; FAST FOODS; FOOD PACKAGING; FOOD PREFERENCES; FOOD STORAGE; FRUIT; HUMANS; HYDROSTATIC PRESSURE; LACTOBACILLALES; MEXICO; MICROBIAL VIABILITY; PASTEURIZATION; PERSEA; PIGMENTATION; PROFESSIONAL COMPETENCE; REFRIGERATION; SENSATION; TASTE; TIME FACTORS;

PERSEA AMERICANA;

EID: 79961126207     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02259.x     Document Type: Article

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