Effect of hydrostatic high pressure processing on nectarine halves pretreated with ascorbic acid and calcium during refrigerated storage-Reference-Cited by-同舟云学术

Effect of hydrostatic high pressure processing on nectarine halves pretreated with ascorbic acid and calcium during refrigerated storage

Published:2013-11 Issue:1 Volume:54 Page:278-284
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Miguel-Pintado Cristina,Nogales Sergio,Fernández-León Ana M.,Delgado-Adámez Jonathan,Hernández Teresa,Lozano Mercedes,Cañada-Cañada Florentina,Ramírez Rosario

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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3. Effect of high pressure processing on the texture of selected fruits and vegetables;*Basak;Journal of Texture Studies,1998

4. Food processing with added ascorbic acid;Bauernfeind;Advances in Food Research,1970

5. Applications des hautes pressions en technologie;Cheftel;Industries Alimentaires et Agricoles,1991

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