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: | Capítulo 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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| author | Denoya, Gabriela Inés Xia, Qiang Xie, Fan |
| author_browse | Denoya, Gabriela Inés Xia, Qiang Xie, Fan |
| author_facet | Denoya, Gabriela Inés Xia, Qiang Xie, Fan |
| author_sort | Denoya, Gabriela Inés |
| collection | INTA Digital |
| description | 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 in the last two decades. As a result, novel applications, the optimization and improvement of food processing operations, as well as the evaluation on related quality changes induced by HPP has been updated, although the application of this technology in F&VP has been reported before. This chapter describes the last advances in the effects of HPP on deteriorating enzymes and microbes of F&VP and the general changes of key quality parameters and nutrient components of the products. The mechanisms behind the quality changes and the applicability of HPP in selected food matrix are also discussed. |
| format | Capítulo de libro |
| id | INTA7931 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA79312020-09-21T13:15:52Z Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications Denoya, Gabriela Inés Xia, Qiang Xie, Fan Microbiology Freshness of Foods Colour Texture Microbiología Frescura de los Alimentos Color Textura Nonthermal Processing Fresh-like Characteristics Procesamiento no Térmico Características de Frescura 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 in the last two decades. As a result, novel applications, the optimization and improvement of food processing operations, as well as the evaluation on related quality changes induced by HPP has been updated, although the application of this technology in F&VP has been reported before. This chapter describes the last advances in the effects of HPP on deteriorating enzymes and microbes of F&VP and the general changes of key quality parameters and nutrient components of the products. The mechanisms behind the quality changes and the applicability of HPP in selected food matrix are also discussed. Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Fil: Xia, Qiang. Universidad de Ningbo. Facultad de Ciencias Alimentarias y Farmacéuticas. Laboratorio clave de tecnología de procesamiento de alimentos con proteínas animales de la provincia de Zhejiang; República de China. Universidad Jiao Tong. Escuela de Agricultura y Biología; República Popular de China. Fil: Xie, Fan. Universidad Jiao Tong. Escuela de Agricultura y Biología; República Popular de China. 2020-09-21T13:00:17Z 2020-09-21T13:00:17Z 2020-09-04 info:ar-repo/semantics/parte de libro info:eu-repo/semantics/bookPart info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/7931 https://www.sciencedirect.com/science/article/pii/B9780128164051000121 978-0-12-816405-1 https://doi.org/10.1016/B978-0-12-816405-1.00012-1 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Present and Future of High Pressure Processing A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods. Chapter 12: p. 273-293 (2020) |
| spellingShingle | Microbiology Freshness of Foods Colour Texture Microbiología Frescura de los Alimentos Color Textura Nonthermal Processing Fresh-like Characteristics Procesamiento no Térmico Características de Frescura Denoya, Gabriela Inés Xia, Qiang Xie, Fan Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications |
| title | Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications |
| title_full | Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications |
| title_fullStr | Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications |
| title_full_unstemmed | Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications |
| title_short | Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications |
| title_sort | chapter 12 hpp of fruit and vegetable products impact on quality and applications |
| topic | Microbiology Freshness of Foods Colour Texture Microbiología Frescura de los Alimentos Color Textura Nonthermal Processing Fresh-like Characteristics Procesamiento no Térmico Características de Frescura |
| url | 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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