The application of high pressure–mild temperature processing for prolonging the shelf-life of strawberry purée
Author:
Affiliation:
1. Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
https://www.tandfonline.com/doi/pdf/10.1080/08957959.2016.1172072
Reference34 articles.
1. Effect of hyperbaric storage at room temperature on color degradation of strawberry juice
2. Effects of thermal and high-pressure treatments on the carotene content, microbiological safety and sensory properties of acidified and of non-acidified carrot juice
3. High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices
4. Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing
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