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.
Instituto de Nutrição, Centro de Ciências da Saúde, Universidade Federal do Rio de Janeiro, Brazil.
Maria Lúcia M
ML
Lopes
Vera L
VL
Valente Mesquita
Ana Cristina N
AC
Chiaradia
Antônio Alberto R
AA
Fernandes
Patricia M B
PM
Fernandes
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