High pressure effects on fruits and vegetables

Research output: Chapter in Book/Report/Conference proceedingChapter

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 languageEnglish
Title of host publicationHigh Pressure Processing of Food. Principles, Technology and Applications
EditorsV.M. Balasubramaniam, G.V. Barbosa-Cánovas, H.L.M. Lelieveld
Place of PublicationNew York
PublisherSpringer
Pages541-551
ISBN (Electronic)9781493932344
ISBN (Print)9781493932337
DOIs
Publication statusPublished - 2016

Publication series

NameFood Engineering Series

Fingerprint

vegetables
fruits
vegetable products
pressure treatment
blanching
high pressure treatment
pasteurization
gelatinization
thawing
vitamins
shelf life
freezing
flavor
texture
fruit products
heat treatment
starch
color
enzymes

Cite this

Timmermans, R. A. H., & Matser, A. M. (2016). High pressure effects on fruits and vegetables. In V. M. Balasubramaniam, G. V. Barbosa-Cánovas, & H. L. M. Lelieveld (Eds.), High Pressure Processing of Food. Principles, Technology and Applications (pp. 541-551). (Food Engineering Series). New York: Springer. https://doi.org/10.1007/978-1-4939-3234-4_24
Timmermans, R.A.H. ; Matser, A.M. / High pressure effects on fruits and vegetables. High Pressure Processing of Food. Principles, Technology and Applications. editor / V.M. Balasubramaniam ; G.V. Barbosa-Cánovas ; H.L.M. Lelieveld. New York : Springer, 2016. pp. 541-551 (Food Engineering Series).
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Timmermans, RAH & Matser, AM 2016, High pressure effects on fruits and vegetables. in VM Balasubramaniam, GV Barbosa-Cánovas & HLM Lelieveld (eds), High Pressure Processing of Food. Principles, Technology and Applications. Food Engineering Series, Springer, New York, pp. 541-551. https://doi.org/10.1007/978-1-4939-3234-4_24

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 proceedingChapter

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AU - Timmermans, R.A.H.

AU - Matser, A.M.

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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.

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

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

A2 - Balasubramaniam, V.M.

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Timmermans RAH, Matser AM. High pressure effects on fruits and vegetables. In Balasubramaniam VM, Barbosa-Cánovas GV, Lelieveld HLM, editors, High Pressure Processing of Food. Principles, Technology and Applications. New York: Springer. 2016. p. 541-551. (Food Engineering Series). https://doi.org/10.1007/978-1-4939-3234-4_24