Effect of combined high pressure-temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree

Innovative Food Science and Emerging Technologies

Volumn 28, Issue , 2015, Pages 10-21

  Chakraborty, Snehasis ^a   Rao, Pavuluri Srinivasa ^a   Mishra, Hari Niwas ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Antioxidant capacity; Ascorbic acid; High pressuretemperature treatment; Pineapple puree; Response surface; Total color difference

Indexed keywords

ASCORBIC ACID; COLOR; COLORIMETRY; SURFACE PROPERTIES;

ANTIOXIDANT CAPACITY; HIGH PRESSURETEMPERATURE TREATMENT; PINEAPPLE PUREE; RESPONSE SURFACE; TOTAL COLOR DIFFERENCE;

HIGH PRESSURE EFFECTS;

ANANAS COMOSUS;

EID: 84924590163     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.01.004     Document Type: Article

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