High hydrostatic pressure processing of tropical fruits.
Interest in the nonthermal method of high hydrostatic pressure (HHP) for food preservation has increased recently due to the possibility of inactivating microorganisms and enzymes while maintaining product sensorial and nutritional properties. This work deals with HHP use for the preservation of tropical fruit products. HHP is shown to be a practical approach to obtaining high-quality tropical fruit products that are both nutritive and safe.
Lopes
Maria Lúcia M
ML
Instituto de Nutrição, Centro de Ciências da Saúde, Universidade Federal do Rio de Janeiro, Brazil.
Valente Mesquita
Vera L
VL
Chiaradia
Ana Cristina N
AC
Fernandes
Antônio Alberto R
AA
Fernandes
Patricia M B
PM
D001709:Biotechnology; D004798:Enzymes / Q000737:chemistry; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods; D005638:Fruit / Q000737:chemistry / Q000201:enzymology / Q000382:microbiology; D006874:Hydrostatic Pressure
D004798:Enzymes