The Preservation of Fruit and Vegetable Products Under High Pressure Processing (CROSBI ID 63708)
Prilog u knjizi | izvorni znanstveni rad | međunarodna recenzija
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