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The Preservation of Fruit and Vegetable Products Under High Pressure Processing


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


Naslov
The Preservation of Fruit and Vegetable Products Under High Pressure Processing

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

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Encyclopedia of Food Security and Sustainability

Urednik/ci
Ferranti, Pasquale ; Berry, Elliot ; Anderson, Jock

Izdavač
Elsevier

Grad
Amsterdam

Godina
2019

Raspon stranica
481-492

ISBN
9780128126875

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Nutricionizam



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb