Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)

Author:

Vega-Gálvez Antonio,Miranda Margarita,Nuñez-Mancilla Yissleen,Garcia-Segovia Purificación,Ah-Hen Kong,Tabilo-Munizaga Gipsy,Pérez-Won Mario

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference49 articles.

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3. Ahlawat KS, Khatkar BS (2011) Processing, food applications and safety of aloe vera products: a review. J Food Sci Tech 48(5):525–533

4. AOAC (Association of Official Analytical Chemists) (1990) Official method of analysis, 15th edn. Association of Official Analytical Chemists, Washington

5. Araya XIT, Hendrickx M, Verlinden BE, Buggenhout V, Smale NJ, Stewart C, Mawson AJ (2007) Understanding texture changes of high pressure processed fresh carrots: a microstructural and biochemical approach. J Food Eng 80:873–884

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