Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches

LWT

Volumn 62, Issue 1, 2015, Pages 801-806

  Denoya, Gabriela I ^a   Vaudagna, Sergio R ^a,b   Polenta, Gustavo ^a  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

Author keywords

Browning; Fermentation; Fresh cut peaches; High hydrostatic pressure; Vacuum

Indexed keywords

ADDITIVES; ASCORBIC ACID; ETHANOL; FERMENTATION; FRUITS; HYDROSTATIC PRESSURE; VACUUM;

BROWNING; CHROMATIC PARAMETERS; EFFECT OF HIGH PRESSURE; FRESH-CUT; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE PROCESSING; TEXTURAL PROFILE ANALYSIS; TEXTURAL PROPERTIES;

HIGH PRESSURE EFFECTS;

EID: 84924041764     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.036     Document Type: Article

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