Preservation of fruits, vegetables and juices by high hydrostatic pressures
1996
Kloczko, I. (Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Surowcow Zywnosciowych i Towaroznawstwa) | Radomski, M.
Experiments with preservation of some fruits, vegetables, and carrot and apple juices by high hydrostatic pressures ranging 300-370 Mpa have shown, that the method is applicable for preservation of natural juices. The stability of the juices on keeping in refrigerator was by several times higher than of controls. The pressurization reduced considerably the content of bacteria in the juices and had no negative effect on vitamin C content. The action of ultra high pressure on fresh fruits and vegetables did not improve their stability
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