A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams

Four strawberry jams were made by high‐hydrostatic‐pressure treatment at 200, 400, 600 and 800 MPa. A traditional (heat‐processed) strawberry jam was manufactured as control. The anthocyanin content in the jams was screened over 15 days of storage at three different temperatures, 4, 20 and 30 °C. Pe...

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Veröffentlicht in:	Journal of the science of food and agriculture 2001-10, Vol.81 (13), p.1228-1234
Hauptverfasser:	Gimenez, Jérôme, Kajda, Paul, Margomenou, Lila, Piggott, John R, Zabetakis, Ioannis
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences colour Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology high pressure jam sensory strawberry
Online-Zugang:	Volltext
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