Influence of ultra high pressure processing on fruit and vegetable products

被引：144
|
作者：
Butz, P [1 ]
FernandezGarcia, A [1 ]
Lindauer, R [1 ]
Dieterich, S [1 ]
Bognár, A [1 ]
Tauscher, B [1 ]
机构：
[1] Fed Res Ctr Nutr, Inst Chem & Biol, D-76131 Karlsruhe, Germany
来源：
JOURNAL OF FOOD ENGINEERING | 2003年 / 56卷 / 2-3期
关键词：
high pressure processing; ultra high pressure; anti-mutagenic; anti-oxidative; fruit; vegetable;
D O I：
10.1016/S0260-8774(02)00258-3
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Data are shown of the impact of ultra high pressure (UHP) processing on anti-mutagenic and anti-oxidative factors, sugars, ascorbic acid and carotenoids, in products from oranges, apples, peaches, mixed citrus juices, carrots, tomatoes, strawberries and raspberries. In most cases high pressure did not induce loss of beneficial substances in the fruit and vegetable matrices. Incomplete pressure inactivation of invertase resulted in total disappearance of sucrose during storage of UHP treated raspberries. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：233 / 236
页数：4
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