Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage

A suitable option for exploiting kiwifruit is to develop a processed product. High pressure treatment (HPT) was applied to kiwi purée and chill-stored for two months. Measurements during storage were: °Brix, pH, color, vitamin C, citric and malic acids, glucose, fructose, sucrose, microbial levels a...

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Veröffentlicht in:	Innovative food science & emerging technologies 2013-10, Vol.20, p.64-72
Hauptverfasser:	Fernández-Sestelo, Ana, de Saá, Rut Sendra, Pérez-Lamela, Concepción, Torrado-Agrasar, Ana, Rúa, María L., Pastrana-Castro, Lorenzo
Format:	Artikel
Sprache:	eng
Schlagworte:	Ascorbic acid High pressure processing Kiwi purée Microbial inactivation Overall quality Physicochemical parameters Sensory analysis
Online-Zugang:	Volltext
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