Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage-Reference-Cited by-同舟云学术

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Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage

Published:2013-10 Issue: Volume:20 Page:64-72
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Fernández-Sestelo Ana,de Saá Rut Sendra,Pérez-Lamela Concepción,Torrado-Agrasar Ana,Rúa María L.,Pastrana-Castro Lorenzo

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference70 articles.

1. Kiwi symposium;Acta Horticulturae,2012

2. Effects of postharvest application of 1-MCP and postcutting dip treatment on the quality and nutritional properties of fresh-cut kiwifruit;Antunes;Journal of Agricultural and Food Chemistry,2010

3. Statistical analysis relating analytical and consumer panel assessments of kiwifruit flavour compounds in a model juice base;Ball;Food Quality and Preference,1998

4. High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review;Barba;Comprehensive Reviews in Food Science and Food Safety,2012

5. Advanced preservation methods and nutrient retention in fruits and vegetables;Barrett;Journal of the Science of Food and Agriculture,2012

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1. Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP);International Journal of Food Science & Technology;2023-10-15

2. Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review;Food Control;2023-04

3. A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing;Foods;2023-01-29

4. High Pressure Processing;Novel Technologies in Food Science;2022-12-29

5. Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review;Molecules;2021-08-30

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