Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum.

García-Parra, J

Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum. [electronic resource] - Food science and technology international = Ciencia y tecnologia de los alimentos internacional Mar 2018 - 145-160 p. digital

Publication Type: Comparative Study; Journal Article

1532-1738

10.1177/1082013217735965 doi


Anthocyanins--analysis
Antioxidants--analysis
Ascorbic Acid--chemistry
Catechol Oxidase--chemistry
Crops, Agricultural--chemistry
Electricity--adverse effects
Enzyme Stability
Food Handling
Food Preservation--methods
Food Preservatives--chemistry
Food Quality
Food Storage
Fruit--chemistry
Hot Temperature--adverse effects
Humans
Hydrostatic Pressure--adverse effects
Nutritive Value
Pigments, Biological--analysis
Plant Proteins--chemistry
Prunus domestica--chemistry
Refrigeration
Spain