Effect of hydrostatic high pressure processing on nectarine halves pretreated with ascorbic acid and calcium during refrigerated storage

LWT

Volumn 54, Issue 1, 2013, Pages 278-284

  Miguel Pintado, Cristina ^a   Nogales, Sergio ^a   Fernández León, Ana M ^a   Delgado Adámez, Jonathan ^a   Hernández, Teresa ^a   Lozano, Mercedes ^a   Cañada Cañada, Florentina ^a   Ramírez, Rosario ^a  

^a Instituto Tecnologico Agroalimentario de Extremadura   (Spain)

Author keywords

Ascorbic acid; Calcium; Hydrostatic high pressure; Nectarine

Indexed keywords

ASCORBIC ACID; COLOR; HIGH PRESSURE EFFECTS; HYDRAULICS; PLASTIC CONTAINERS;

CALCIUM LACTATE; CIELAB; HIGH-PRESSURE PROCESSING; HYDROSTATIC HIGH PRESSURES; NECTARINE; PLASTIC BAGS; PRE-TREATMENTS; PRUNUS PERSICA; REFRIGERATED STORAGES; SOLUBLE SOLID CONTENT;

CALCIUM;

PRUNUS PERSICA; PRUNUS PERSICA NUCIPERSICA;

EID: 84879786835     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.05.026     Document Type: Article

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