Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum
Moderate intensity pulse electric fields were applied in plum with the aim to increase bioactive compounds content of the fruit, while high-hydrostatic pressure was applied to preserve the purées. High-hydrostatic pressure treatment was compared with an equivalent thermal treatment. The addition of...
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Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 2 vom: 01. März, Seite 145-160
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| 1. Verfasser: |
García-Parra, J
(VerfasserIn) |
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| Weitere Verfasser: |
González-Cebrino, F,
Delgado-Adámez, J,
Cava, R,
Martín-Belloso, O,
Élez-Martínez, P,
Ramírez, R |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2018
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Comparative Study
Journal Article
High-hydrostatic pressure
anthocyanins
antioxidants
moderate-intensity pulsed electric fields
plum
polyphenols
Anthocyanins
Antioxidants
mehr...
Food Preservatives
Pigments, Biological
Plant Proteins
Catechol Oxidase
EC 1.10.3.1
Ascorbic Acid
PQ6CK8PD0R |
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