Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel: Microbial inactivation and evaluation of quality parameters

Innovative Food Science and Emerging Technologies

Volumn 13, Issue JANUARY, 2012, Pages 57-63

  Vega Gálvez, Antonio ^a   Giovagnoli, Claudia ^a   Pérez Won, Mario ^a   Reyes, Juan E ^b   Vergara, Judith ^a   Miranda, Margarita ^a   Uribe, Elsa ^a   Di Scala, Karina ^c,d  

^a DEPARTAMENTO DE BIOLOGÍA   (Chile)

^b UNIVERSIDAD DEL BÍO BÍO   (Chile)

^c UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^d Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

A. vera gel; High hydrostatic pressure; Microbial growth; Quality indices; Shelf life

Indexed keywords

ALOE BARBADENSIS; ALOE VERA; ANTIOXIDANT ACTIVITIES; CONSUMER DEMANDS; ENVIRONMENTAL-FRIENDLY; HIGH HYDROSTATIC PRESSURE; INITIAL VALUES; INNOVATIVE TECHNOLOGY; MAXIMUM VALUES; MICROBIAL GROWTH; MICROBIAL INACTIVATION; NUTRITIONAL QUALITIES; PHYSICAL DAMAGES; POLYPHENOLS; QUALITY ATTRIBUTES; QUALITY INDICES; QUALITY PARAMETERS; SCAVENGING ACTIVITIES; SHELF LIFE; SURFACE COLORS; VITAMIN C; VITAMIN-E;

ENVIRONMENTAL TECHNOLOGY; GELS; HYDROSTATIC PRESSURE; INNOVATION; PHENOLS;

QUALITY CONTROL;

ALOE; ALOE VERA;

EID: 84857458322     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.07.013     Document Type: Article

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