The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée

Innovative Food Science and Emerging Technologies

Volumn 27, Issue , 2015, Pages 48-56

  Marszałek, Krystian ^a   Mitek, Marta ^b   Skąpska, Sylwia ^a  

^a State Research Institute   (Poland)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

High pressure processing; Peroxidase; Polyphenol oxidase; Polyphenols; Strawberries; Thermal processing

Indexed keywords

ANTHOCYANINS; BIODEGRADATION; COLOR; ENZYME ACTIVITY; FRUITS; HEAT TREATMENT; NUTRIENTS; PASTEURIZATION; THERMAL PROCESSING (FOODS);

HIGH PRESSURE PROCESSING; PEROXIDASE; POLYPHENOL OXIDASE; POLYPHENOLS; STRAWBERRIES;

HIGH PRESSURE EFFECTS;

FRAGARIA X ANANASSA;

EID: 84923171748     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.10.009     Document Type: Article

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