Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase

LWT

Volumn 52, Issue 2, 2013, Pages 123-130

  Bodelón, Oscar G ^a   Avizcuri, José Miguel ^b   Fernández Zurbano, Purificación ^b   Dizy, Marta ^b   Préstamo, Guadalupe ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Anthocyanins; Colour; High pressure processing; Pectin methylesterase; Strawberry pur e

Indexed keywords

ANTHOCYANINS; ASCORBIC ACID; COLOR; FOOD STORAGE; FRUITS; PRESSURIZATION;

ACID CONTENT; ENZYME INACTIVATION; GEL NETWORKS; HIGH-PRESSURE PROCESSING; HIGH-PRESSURE TREATMENT; NETWORK FORMATION; PECTIN METHYLESTERASE; PRESSURE TREATMENTS; STRAWBERRY PURÉE;

COLD STORAGE;

FRAGARIA X ANANASSA;

EID: 84875811395     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.08.025     Document Type: Article

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