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The Preservation of Fruit and Vegetable Products Under High Pressure Processing (CROSBI ID 63708)

Prilog u knjizi | izvorni znanstveni rad | međunarodna recenzija

Marszałek, Krystian ; Szczepańska, Justyna ; Woźniak, Łukasz ; Skąpska, Sylwia ; Barba, Francisco J. ; Brnčić, Mladen ; Rimac Brnčić, Suzana The Preservation of Fruit and Vegetable Products Under High Pressure Processing // Encyclopedia of Food Security and Sustainability / Ferranti, Pasquale ; Berry, Elliot ; Anderson, Jock (ur.). Amsterdam: Elsevier, 2019. str. 481-492

Podaci o odgovornosti

Marszałek, Krystian ; Szczepańska, Justyna ; Woźniak, Łukasz ; Skąpska, Sylwia ; Barba, Francisco J. ; Brnčić, Mladen ; Rimac Brnčić, Suzana

engleski

The Preservation of Fruit and Vegetable Products Under High Pressure Processing

High pressure processing (HPP) is the emerging food preservation technology which is being effectively applied in the fruit and vegetable industry. Fresh fruit and vegetable products have a very high microbial load and the activity of tissue enzymes responsible for browning reactions is also very high. HPP is based on the principle that treating products with high pressure induces changes in their molecular conformation and, consequently, in the functionality of polysaccharides, proteins and enzymes. This chapter is aimed at evaluating the effect of high pressure processing on microbial and enzyme stability in fruit and vegetable products.

High pressure processing ; High hydrostatic pressure ; Ultra high pressure ; Enzyme inactivation ; Microbial stability ; Fruit and vegetables ; Industrial application

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Podaci o prilogu

481-492.

objavljeno

Podaci o knjizi

Encyclopedia of Food Security and Sustainability

Ferranti, Pasquale ; Berry, Elliot ; Anderson, Jock

Amsterdam: Elsevier

2019.

9780128126875

Povezanost rada

Nutricionizam, Prehrambena tehnologija