Effect of Hydrostatic High Pressure and Thermal Treatments on Two Types of Pumpkin Purée and Changes during Refrigerated Storage-Reference-Cited by-同舟云学术

Effect of Hydrostatic High Pressure and Thermal Treatments on Two Types of Pumpkin Purée and Changes during Refrigerated Storage

Published:2012-10-04 Issue:2 Volume:38 Page:704-712
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Contador Rebeca¹,González-Cebrino Francisco¹,García-Parra Jesús¹,Lozano Mercedes¹,Ramírez Rosario¹

Affiliation:

1. Instituto Tecnológico Agroalimentario de Extremadura (INTAEX), Technological Agri-Food Institute; Carretera de San Vicente s.n. 06071 Badajoz Spain

Funder

RITECA

European Regional Development Fund

INIA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12021/fullpdf

Reference22 articles.

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3. Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage;Choi;Food Res. Intern.,2002

4. Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin purée;Dutta;J. Food Eng.,2006

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