Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces-Reference-Cited by-同舟云学术

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Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces

Published:2016-02 Issue: Volume:33 Page:84-93
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Denoya G.I.,Polenta G.A.,Apóstolo N.M.,Budde C.O.,Sancho A.M.,Vaudagna S.R.

Funder

Instituto Nacional de Tecnología Agropecuaria, INTA

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference39 articles.

1. Structural changes in the minimal processing of fruits: Some effects of blanching and sugar impregnation;Alzamora;Food Engineering 2000,1997

2. Quality and stability of precut mangos and carambolas subjected to high-pressure processing;Boynton;Journal of food science,2002

3. Optimisation of the cooking process of sheanut kernels (Vitellaria paradoxa Gaertn.) using the Doehlert experimental design;Bup;Food and bioprocess technology,2012

4. Ultra-high pressure processing of onions: chemical and sensory changes;Butz;LWT - Food Science and Technology,1994

5. High pressure processing of swede (Brassica napus): Impact on quality properties;Clariana;Innovative Food Science & Emerging Technologies,2011

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