Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing

Author:

Dermesonlouoglou Efimia K.ORCID,Angelikaki Faidra,Giannakourou Maria C.,Katsaros George J.,Taoukis Petros S.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference75 articles.

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2. Alzamora, S. M., Salvatori, D., Tapia, M. S., Lopez-Malo, A., Welti-Chanes, J., & Fito, P. (2005). Novel functional foods from vegetable matrices impregnated with biologically active compounds. Journal of Food Engineering, 67(1-2), 205–214.

3. Antunes, M. D. C., Correia, M. P., Miguel, M. G., Martins, M. A., & Neves, M. A. (2003). The effect of calcium chloride postharvest application on fruit storage ability and quality of 'beliana' and 'lindo' apricot (Prunus armeniaca L.) cultivars. Acta Horticulturae, 604, 721–726 International Journal of Food Microbiology, 19 (1993) 207–216.

4. Argyri, A. A., Tassou, C. C., Samaras, F., Mallidis, C., & Chorianopoulos, N. (2014). Effect of high hydrostatic pressure processing on microbiological shelf-life and quality of fruits pretreated with ascorbic acid or SnCL2. BioMed Research Int., 819209. In PMCID: PMC4177730.

5. Barbagallo, R. N., Chisari, M., & Caputa, G. (2012). Effects of calcium citrate and ascorbate as inhibitors of browning and softening in minimally processed ‘Birgah’ eggplants. Postharvest Biology and Techonology, 73, 107–114.

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