High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 76-85

  Hernandez Carrion M ^a   Hernando, I ^a   Quiles, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Bioactive compound; High hydrostatic pressure; Microstructure; Pasteurization; Sweet pepper; Texture

Indexed keywords

ANTIOXIDANTS; HISTOLOGY; HYDRAULICS; HYDROSTATIC PRESSURE; MICROSTRUCTURE; NUTRIENTS; PASTEURIZATION; PIGMENTS; PLANTS (BOTANY); SHEAR FLOW; TEXTURES; TISSUE; TISSUE ENGINEERING;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; HIGH HYDROSTATIC PRESSURE; MINIMALLY PROCESSED FOODS; NON-THERMAL TECHNOLOGY; ORGANOLEPTIC PROPERTIES; SWEET PEPPER; TISSUE MICROSTRUCTURES;

FUNCTIONAL FOOD;

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 84923188297     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.06.004     Document Type: Article

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