Quality of shelf-stable low-acid vegetables processed using pressure–ohmic–thermal sterilization-Reference-Cited by-同舟云学术

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Quality of shelf-stable low-acid vegetables processed using pressure–ohmic–thermal sterilization

Published:2014-06 Issue:1 Volume:57 Page:243-252
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Park Sung Hee,Balasubramaniam V.M.^ORCID,Sastry Sudhir K.

Funder

USDA National Institute for Food and Agriculture HATCH

Ohio Agricultural Research and Development Corporation (OARDC)

Center for Advanced Processing and Packaging Studies (CAPPS)

Ohio State University Food Innovation Center

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. End-over-end thermal processing of canned vegetables: effect on texture and color;Abbatemarco;Food Research International,1994

2. Ultrastructural and textural changes in processed carrot tissue;Ahmed;Journal of Food Quality,1991

3. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing;Ahn;International Journal of Food Microbiology,2007

4. Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees;de Ancos;Journal of Agricultural and Food Chemistry,2000

5. Improved firmness in calcified diced tomatoes by temperature activation of pectin methylesterase;Anthon;Journal of Food Science,2005

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