Effect of hyperbaric storage at room temperature on color degradation of strawberry juice

Journal of Food Engineering

Volumn 169, Issue , 2016, Pages 141-148

  Bermejo Prada, Ana ^a   Otero, Laura ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Color degradation; Food preservation; High pressure; Hyperbaric storage; Strawberry juice

Indexed keywords

ANTHOCYANINS; ATMOSPHERIC PRESSURE; COLOR; FOOD PRESERVATION; FRUITS;

ANTHOCYANIN CONTENT; COLOR DEGRADATION; DIFFERENT PRESSURES; HIGH PRESSURE; PEROXIDASE ACTIVITIES; POLYPHENOL OXIDASE; STORAGE PRESSURES; STRAWBERRY JUICE;

FOOD STORAGE;

EID: 84941139185     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.08.030     Document Type: Article

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