Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing

Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing

The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of better preserving nutritional and organoleptic properties. The use of high hydrostatic pressures (400−600 MPa; 1−5 min;...

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Bibliographic Details
Main Authors: Maria Paciulli, Ilce Gabriela Medina Meza, Massimiliano Rinaldi, Tommaso Ganino, Alessandro Pugliese, Margherita Rodolfi, Davide Barbanti, Michele Morbarigazzi, Emma Chiavaro
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Foods
Subjects:
high pressure
blanching
fruit
microscopy
pectin methyl esterase
texture
color
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/8/7/272

Internet

https://www.mdpi.com/2304-8158/8/7/272

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