Effect of high pressure processing on avocado slices

Innovative Food Science and Emerging Technologies

Volumn 18, Issue , 2013, Pages 65-73

  Woolf, Allan B ^a   Wibisono, Reginald ^a   Farr, Judie ^a   Hallett, Ian ^a   Richter, Lena ^b   Oey, Indrawati ^b   Wohlers, Mark ^a   Zhou, Jing ^a   Fletcher, Graham C ^a   Requejo Jackman, Cecilia ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Cryo SEM Microstructure; Ethylene production; High pressure processing (HPP); Peroxidase Respiration rate; Polyphenol oxidase

Indexed keywords

CRYO-SEM; ETHYLENE PRODUCTION; HIGH PRESSURE PROCESSING; POLYPHENOL OXIDASE; RESPIRATION RATE;

COALESCENCE; ETHYLENE; INDUSTRY; MICROSTRUCTURE; PHYSIOLOGY; TISSUE;

FRUITS;

PERSEA AMERICANA;

EID: 84876711567     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.02.011     Document Type: Article

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