Pregled bibliografske jedinice broj: 995172
The Preservation of Fruit and Vegetable Products Under High Pressure Processing
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
CROSBI ID: 995172 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
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
