Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2

BioMed Research International

Volumn 2014, Issue , 2014, Pages

  Argyri, Anthoula A ^a   Tassou, Chrysoula C ^a   Samaras, Fotios ^a   Mallidis, Constantinos ^a   Chorianopoulos, Nikos ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; SUCROSE;

APRICOT; ARTICLE; CLINICAL ASSESSMENT; CLINICAL EVALUATION; COMPARATIVE STUDY; CONTROLLED STUDY; FOOD COLOR; FOOD FREEZING; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD SPOILAGE; FOOD STORAGE; FOOD TEXTURE; HYDROSTATIC PRESSURE; LIMIT OF DETECTION; MICROBIOLOGICAL EXAMINATION; NONHUMAN; ODOR; PAENIBACILLUS POLYMYXA; PEACH; PEAR; POPULATION; SENSORY ANALYSIS; SENSORY EVALUATION; SHELF LIFE; TASTE; DRUG EFFECTS; FOOD CONTROL; HUMAN; MICROBIOLOGY; PAENIBACILLUS; PATHOGENICITY; PRUNUS;

PAENIBACILLUS POLYMYXA; PRUNUS ARMENIACA; PRUNUS PERSICA; PYRUS;

ASCORBIC ACID; FOOD MICROBIOLOGY; FOOD STORAGE; HUMANS; HYDROSTATIC PRESSURE; ODORS; PAENIBACILLUS; PRUNUS; TASTE;

EID: 84930787992     PISSN: 23146133     EISSN: 23146141     Source Type: Journal    
DOI: 10.1155/2014/819209     Document Type: Article

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