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High pressure processing, thermal processing and freezing of 'Camarosa' strawberry for the inactivation of polyphenoloxidase and control of browning

Author
SULAIMAN, Alifdalino1 ; SILVA, Filipa V. M1
[1] The University of Auckland, Department of Chemical and Materials Engineering, Private Bag 92019, Auckland 1142, New Zealand
Source

Food control. 2013, Vol 33, Num 2, pp 424-428, 5 p ; ref : 3/4 p

ISSN
0956-7135
Scientific domain
Food science technology; Hygiene and public health, epidemiology, occupational medicine
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Enzyme Fragaria ananassa Fruit browning High hydrostatic pressure Puree Whole fruit
Keyword (fr)
Brunissement Congélation Enzyme Fraise (fruit) Fruit Haute pression Inactivation Pression hydrostatique Traitement physique
Keyword (en)
Browning Freezing Enzyme Strawberry Fruit High pressure Inactivation Hydrostatic pressure Physical dressing
Keyword (es)
Ennegrecimiento Congelación Enzima Fresa (fruta) Fruto Alta presión Inactivación Presión hidrostática Procesamiento físico
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
27394188

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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