High pressure effects on fruits and vegetables

R.A.H. Timmermans; A.M. Matser

doi:10.1007/978-1-4939-3234-4_24

High pressure effects on fruits and vegetables

R.A.H. Timmermans, A.M. Matser

Food Technology

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

2 Citations (Scopus)

Abstract

The chapter provides an overview on different high pressure based treatments (high pressure pasteurization, blanching, pressure-assisted thermal processing, pressure-shift freezing and thawing) available for the preservation of fruits and vegetable products and extending their shelf life. Pressure treatment can be used for product modification through pressure gelatinization of starch and pressure denaturation of proteins. Key pressure–thermal treatment effects on vitamin, enzymes, flavor, color, and texture of fruits and vegetable are discussed.

Original language	English
Title of host publication	High Pressure Processing of Food. Principles, Technology and Applications
Editors	V.M. Balasubramaniam, G.V. Barbosa-Cánovas, H.L.M. Lelieveld
Place of Publication	New York
Publisher	Springer
Pages	541-551
ISBN (Electronic)	9781493932344
ISBN (Print)	9781493932337
DOIs	https://doi.org/10.1007/978-1-4939-3234-4_24
Publication status	Published - 2016

Publication series

Name	Food Engineering Series

Keywords

Fruits and vegetable
High pressure
Pasteurization
Quality
Shelf-stable

Access to Document

10.1007/978-1-4939-3234-4_24

AF12148 Milde conservering van levensmiddelen (BO-32.02-006-001)
Matser, A.
1/01/13 → 31/12/17
Project: EZproject

Cite this

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High pressure effects on fruits and vegetables. / Timmermans, R.A.H.; Matser, A.M.

High Pressure Processing of Food. Principles, Technology and Applications. ed. / V.M. Balasubramaniam; G.V. Barbosa-Cánovas; H.L.M. Lelieveld. New York : Springer, 2016. p. 541-551 (Food Engineering Series).

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

TY - CHAP

T1 - High pressure effects on fruits and vegetables

AU - Timmermans, R.A.H.

AU - Matser, A.M.

PY - 2016

Y1 - 2016

N2 - The chapter provides an overview on different high pressure based treatments (high pressure pasteurization, blanching, pressure-assisted thermal processing, pressure-shift freezing and thawing) available for the preservation of fruits and vegetable products and extending their shelf life. Pressure treatment can be used for product modification through pressure gelatinization of starch and pressure denaturation of proteins. Key pressure–thermal treatment effects on vitamin, enzymes, flavor, color, and texture of fruits and vegetable are discussed.

AB - The chapter provides an overview on different high pressure based treatments (high pressure pasteurization, blanching, pressure-assisted thermal processing, pressure-shift freezing and thawing) available for the preservation of fruits and vegetable products and extending their shelf life. Pressure treatment can be used for product modification through pressure gelatinization of starch and pressure denaturation of proteins. Key pressure–thermal treatment effects on vitamin, enzymes, flavor, color, and texture of fruits and vegetable are discussed.

KW - Fruits and vegetable

KW - High pressure

KW - Pasteurization

KW - Quality

KW - Shelf-stable

U2 - 10.1007/978-1-4939-3234-4_24

DO - 10.1007/978-1-4939-3234-4_24

M3 - Chapter

SN - 9781493932337

T3 - Food Engineering Series

SP - 541

EP - 551

BT - High Pressure Processing of Food. Principles, Technology and Applications

A2 - Balasubramaniam, V.M.

A2 - Barbosa-Cánovas, G.V.

A2 - Lelieveld, H.L.M.

PB - Springer

CY - New York

ER -

High pressure effects on fruits and vegetables

Abstract

Publication series

Keywords

Access to Document

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Projects

AF12148 Milde conservering van levensmiddelen (BO-32.02-006-001)

Cite this