Quality and storage-stability of high-pressure preserved green beans
- 20 May 2002
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 54 (1), 27-33
- https://doi.org/10.1016/s0260-8774(01)00182-0
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- Decreased ascorbic acid levels and brown core development in pears (Pyrus communis L. cv. Conference)Physiologia Plantarum, 1999
- Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapesFood Biotechnology, 1999
- Influence of pH and high pressure on the thermal inactivation kinetics of horseradish peroxidaseFood Biotechnology, 1999
- Thermal and Pressure−Temperature Degradation of Chlorophyll in Broccoli (Brassica oleraceaL.italica) Juice: A Kinetic StudyJournal of Agricultural and Food Chemistry, 1998
- EFFECT OF HIGH PRESSURE PROCESSING ON THE TEXTURE OF SELECTED FRUITS AND VEGETABLESJournal of Texture Studies, 1998
- Kinetics for Isobaric−Isothermal Degradation ofl-Ascorbic AcidJournal of Agricultural and Food Chemistry, 1998
- Role of Calcium and Magnesium Ions in the Hardening of Pressure-Treated Root VegetablesJournal of Agricultural and Food Chemistry, 1997
- High hydrostatic pressure thawing for the processing of fruit preparations from frozen strawberriesFood Biotechnology, 1996
- Cellular permeabilization of cultured plant tissues by high electric field pulses or ultra high pressure for the recovery of secondary metabolitesFood Biotechnology, 1993
- KALE GREENS QUALITY, VITAMIN RETENTION AND NITRATE CONTENT AS AFFECTED BY PREPARATION, PROCESSING, AND STORAGEJournal of Food Science, 1980