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
- 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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DOI
10.1016/j.foodcont.2013.03.008 
https://dx.doi.org/10.1016/j.foodcont.2013.03.008
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