Publication Cover
High Pressure Research
An International Journal
Volume 19, 2000 - Issue 1-6
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Original Articles

Fruit preservation under high hydrostatic pressure

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Pages 145-152 | Received 09 Sep 1999, Published online: 19 Aug 2006

References

  • Arroyo , G. , Sanz , P. D. and Prkstamo , G. 1977 . Effect of high pressure on the reduction of microbial populations in vegetables . Journal of Applied Microbiology , 82 ( 6 ) : 735 – 742 .
  • Dethmer , A. S. 1981 . Sensory evaluation guide for testing food and beverage products . Food Technol. , 53 : 50 – 50 .
  • Domenburg , H. and Knorr , D. 1997 . Evaluation of elicitor and high-pressure-induced enzymatic browning utilizing potato (Solmum ruberosum) suspension cultures as a model system for plant tissues . Journal of Agricultural Food Chemistry , 45 : 4173 – 4173 .
  • Prkstamo , G. and Manzano , P. 1993 . Peroxidase of selected fruit and vegetables and the possible use of ascorbic acid as an antioxidant . Hort. Sci. , 28 ( 1 ) : 48 – 50 .
  • Prkstamo , G. and Arroyo , G. 1998 . High hydrostatic pressure effects on vegetable structure . Journal of Food Science , 63 ( 5 ) : 878 – 881 .
  • Smelt , J. P. P. M. 1998 . Recent advances in the microbiology of high pressure processing . Trends in Food Science and Technology , 9 : 152 – 152 .
  • Tauscher , B. 1995 . Pasteurization of food by hydrostatic high pressure: chemical aspects . Z. Lebensm. Unters. Forsch. , 200 : 3 – 13 .

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