<i>Botrytis cinerea</i> induced phytonutrient degradation of strawberry puree: effects of combined preservation approaches with high hydrostatic pressure and synthetic or natural antifungal additives-Reference-Cited by-同舟云学术

Botrytis cinerea induced phytonutrient degradation of strawberry puree: effects of combined preservation approaches with high hydrostatic pressure and synthetic or natural antifungal additives

Published:2023-06-22 Issue:1 Volume:21 Page:451-463
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Echenique-Martínez Ariel Arami¹^ORCID,Ramos-Parra Perla Azucena²^ORCID,Rodríguez-Sánchez Dariana Graciela²³^ORCID,Troncoso-Rojas Rosalba¹^ORCID,Islas-Rubio Alma Rosa¹^ORCID,Montoya-Ballesteros Luz del Carmen¹^ORCID,Hernández-Brenes Carmen²³^ORCID

Affiliation:

1. Centro de Investigación en Alimentación y Desarrollo, A.C., Department of Plant-Origin Food Technology, Carretera Gustavo Enrique Astiazarán Rosas, Hermosillo, México

2. Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, México

3. Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, México

Funder

Tecnologico de Monterrey - The Institute for Obesity Research

Centro de Investigación en Alimentación y Desarrollo AC

Consejo Nacional de Ciencia y Tecnologia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2023.2222812

Reference65 articles.

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2. Association of Official Analytical Chemists International. (2002). Official methods of analysis of AOAC international (Vol. I and II, 17th ed.). AOAC International.

3. High Pressure Processing of Food

4. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

5. High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices

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