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.
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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