Preservation of fruit treated with antioxidant consists of high pressure cold processing in sugar solution

The preservation of food treated with antioxidant comprises high pressure treatment of peeled and sliced fruit for dipping in a sugar solution incorporating ascorbic acid as natural antioxidant. The plastics-packaged product is hermetically sealed and treated 30 minutes at 5 degrees C and 400 MPa. T...

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Hauptverfasser:	ARROYO MARCOS GLORIA, PRESTAMO MARTINEZ GUADALUPE, SANZ MARTINEZ PEDRO DIMAS
Format:	Patent
Sprache:	eng ; spa
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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