High‐pressure processing of persimmon purée: Stability during chilled storage-Reference-Cited by-同舟云学术

High‐pressure processing of persimmon purée: Stability during chilled storage

Published:2019-11-13 Issue:1 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Rodriguez Anabel¹²^ORCID,Cap Mariana¹^ORCID,Ramos Nelsi³,Godoy Fernanda¹,Mascheroni Rodolfo H.²⁴,Vaudagna Sergio R.¹²

Affiliation:

1. Centro de Investigación de Agroindustria Instituto Nacional de Tecnología Agropecuaria (INTA Instituto Tecnología de Alimentos Hurlingham Argentina

2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina

3. Facultad de Ingeniería Universidad Nacional de Luján Luján Buenos Aires Argentina

4. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) La Plata Argentina

Funder

National Institute of Agricultural technology

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14306

Reference27 articles.

1. Ensuring sufficient intracellular ATP supplying and friendly extracellular ATP signaling attenuates stresses, delays senescence and maintains quality in horticultural crops during postharvest life

2. Employing exogenous melatonin applying confers chilling tolerance in tomato fruits by upregulating ZAT2/6/12 giving rise to promoting endogenous polyamines, proline, and nitric oxide accumulation by triggering arginine pathway activity

3. Determination of Rheological Behavior of Tomato Concentrates Using Back Extrusion

4. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

5. High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices

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3. Valorization of Persimmon Fruit Through the Development of New Food Products;Frontiers in Food Science and Technology;2022-06-29

4. A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon;Foods;2021-12-10

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