High pressure processing, thermal processing and freezing of 'Camarosa' strawberry for the inactivation of polyphenoloxidase and control of browning

Food Control

Volumn 33, Issue 2, 2013, Pages 424-428

  Sulaiman, Alifdalino ^a   Silva, Filipa V M ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Enzyme; Fragaria ananassa; Fruit browning; High hydrostatic pressure; Puree; Whole fruit

Indexed keywords

FRAGARIA X ANANASSA;

EID: 84876710881     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.03.008     Document Type: Article

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