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Impact of high hydrostatic pressure on the structure, diffusion of soluble compounds and textural properties of persimmon 'Rojo Brillante'

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Impact of high hydrostatic pressure on the structure, diffusion of soluble compounds and textural properties of persimmon 'Rojo Brillante'

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Vázquez Gutiérrez, JL.; Hernández Carrión, M.; Quiles Chuliá, MD.; Hernando Hernando, MI.; Pérez Munuera, IM. (2012). Impact of high hydrostatic pressure on the structure, diffusion of soluble compounds and textural properties of persimmon 'Rojo Brillante'. Food Research International. 47(2):218-222. doi:10.1016/j.foodres.2011.06.024

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81020

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Title: Impact of high hydrostatic pressure on the structure, diffusion of soluble compounds and textural properties of persimmon 'Rojo Brillante'
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The use of high hydrostatic pressure (HHP) provides a reliable way of obtaining high quality food. The aim of this work was to analyze the effect of high pressure treatments on the microstructure and textural properties ...[+]
Subjects: Cryo-SEM , High hydrostatic pressure , Microstructure , Persimmon , Tannins , Texture , Cell walls , Cellular degradation , Effect of high pressure , Extractability , High quality , Intercellular spaces , Low temperature scanning electron microscopies , Microstructural changes , PH value , Textural properties , Titratable acidity , Undesirable effects , Degradation , Hydrostatic pressure , Scanning electron microscopy , Soil conditioners , Textures , Tissue , Diffusion , Diospyros
Copyrigths: Cerrado
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2011.06.024
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.foodres.2011.06.024
Conference name: 15th IUFoST World Congress of Food Science and Technology on Food Science Solutions in Evolving World
Conference place: Cape Town, South Africa
Conference date: August 22-26, 2010
Type: Artículo Comunicación en congreso

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