Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications
Sensory characteristics of vegetables and fruits, including color, texture, and flavor, are especially vulnerable to conventional heating treatment. High-pressure processing (HPP), a nonthermal technology, has been widely applied to various fruit and vegetable products (F&VP) for different purposes...
| Main Authors: | , , |
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| Format: | info:ar-repo/semantics/parte de libro |
| Language: | Inglés |
| Published: |
Elsevier
2020
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/7931 https://www.sciencedirect.com/science/article/pii/B9780128164051000121 https://doi.org/10.1016/B978-0-12-816405-1.00012-1 |
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