Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 504900
Title High pressure effects on fruits and vegetables
Author(s) Timmermans, R.A.H.; Matser, A.M.
Source In: High Pressure Processing of Food. Principles, Technology and Applications / Balasubramaniam, V.M., Barbosa-Cánovas, G.V., Lelieveld, H.L.M., New York : Springer (Food Engineering Series ) - ISBN 9781493932337 - p. 541 - 551.
DOI http://dx.doi.org/10.1007/978-1-4939-3234-4_24
Department(s) FBR Food Technology
Publication type Peer reviewed book chapter
Publication year 2016
Abstract The chapter provides an overview on different high pressure based treatments (high pressure pasteurization, blanching, pressure-assisted thermal processing, pressure-shift freezing and thawing) available for the preservation of fruits and vegetable products and extending their shelf life. Pressure treatment can be used for product modification through pressure gelatinization of starch and pressure denaturation of proteins. Key pressure–thermal treatment effects on vitamin, enzymes, flavor, color, and texture of fruits and vegetable are discussed.
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