Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 84-93

  Denoya, G I ^a   Polenta, G A ^a   Apostolo N M ^b   Budde, C O ^a   Sancho, A M ^a   Vaudagna, S R ^a,c  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b DEPARTAMENTO DE CIENCIAS BÁSICAS   (Argentina)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Color; Enzymes; High pressure processing; Microstructure; Peaches; Texture

Indexed keywords

COLOR; ENZYMES; HYDROSTATIC PRESSURE; MICROSTRUCTURE; PRINCIPAL COMPONENT ANALYSIS; TEXTURES; TISSUE;

ENZYME INACTIVATION; HIGH HYDROSTATIC PRESSURE PROCESSING; HIGH PRESSURE PROCESSING; MINIMAL PROCESSING; MINIMALLY PROCESSED; NON-THERMAL TECHNOLOGY; NUTRITIONAL PROFILES; PEACHES;

FRUITS;

EID: 84961875754     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.11.014     Document Type: Article

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