Evaluation and modelling of osmotic pre-treatment of peach using alternative agents in a multiple-component solution-Reference-Cited by-同舟云学术

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Evaluation and modelling of osmotic pre-treatment of peach using alternative agents in a multiple-component solution

Published:2018-09-27 Issue:3 Volume:99 Page:1240-1249
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Dermesonlouoglou Efimia K¹^ORCID,Giannakourou Maria C²

Affiliation:

1. Laboratory of Food Chemistry and Technology; School of Chemical Engineering, National Technical University of Athens; Athens Greece

2. Department of Food Technology, Faculty of Food Technology and Nutrition; Technological Educational Institute of Athens; Athens Greece

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9296/fullpdf

Reference50 articles.

1. Chilling injury in peach and nectarine;Lurie;Postharv Biol Technol,2005

2. Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage;Zhang;LWT - Food Sci Technol,2010

3. Optimization of high pressure hydrostatic pressure processing for the preservation of minimally processed peach pieces;Denoya;Innov Food Sci Emerg Technol,2016

4. Extending and measuring the quality of fresh-cut fruit and vegetables: a review;Rico;Trends Food Sci Technol,2007

5. Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters;Denoya;LWT - Food Sci Technol,2017

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