scholarly journals Impact of High Hydrostatic Pressure Processing on Fruit Flesh Quality of Fruit Containing Carrot Juice

2016 ◽  
Vol 95 ◽  
pp. 68-74
Author(s):  
Peng Huang ◽  
◽  
Liping Wang ◽  
Qiang Xia ◽  
Yunfei Li
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Carrot Juice ◽  
Flesh Quality ◽  
Fruit Flesh ◽  
High Hydrostatic Pressure Processing

scholarly journals Quality of bamboo shoots during storage as affected by high hydrostatic pressure processing

2021 ◽  
Vol 24 (1) ◽  
pp. 656-676
Author(s):  
Xuanlin Li ◽  
Yage Xing ◽  
Yuru Shui ◽  
Xiaotong Cao ◽  
Ruohan Xu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Hydrostatic Pressure Processing ◽  
Bamboo Shoots

scholarly journals Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Anthoula A. Argyri ◽  
Chrysoula C. Tassou ◽  
Fotios Samaras ◽  
Constantinos Mallidis ◽  
Nikos Chorianopoulos
Keyword(s):  
Hydrostatic Pressure ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Microbiological Quality ◽  
Paenibacillus Polymyxa ◽  
Sensory Assessment ◽  
Remarkable Effect ◽  
High Hydrostatic Pressure Processing ◽  
Spoilage Microorganisms

In the current study, the processing conditions required for the inactivation ofPaenibacillus polymyxaand relevant spoilage microorganisms by high hydrostatic pressure (HHP) treatment on apricot, peach, and pear pieces in sucrose (22°Brix) solution were assessed. Accordingly, the shelf-life was determined by evaluating both the microbiological quality and the sensory characteristics (taste, odor, color, and texture) during refrigerated storage after HHP treatment. The microbiological shelf-life of apricots, peaches, and pears was prolonged in the HHP-treated products in comparison with the untreated ones. In all HHP-treated packages for apricots, peaches, and pears, all populations were below the detection limit of the method (1 log CFU/g) and no growth of microorganisms was observed until the end of storage. Overall, no differences of theL*,a*, orb*value among the untreated and the HHP-treated fruit products were observed up to the time at which the unpressurized product was characterized as spoiled. HHP treatment had no remarkable effect on the firmness of the apricots, peaches, and pears. With regard to the sensory assessment, the panelists marked better scores to HHP-treated products compared to their respective controls, according to taste and total evaluation during storage of fruit products.

Influence of sonication and high hydrostatic pressure on the quality of carrot juice

2014 ◽  
Vol 49 (11) ◽  
pp. 2449-2457 ◽  
Author(s):  
Saqib Jabbar ◽  
Muhammad Abid ◽  
Bing Hu ◽  
Malik Muhammad Hashim ◽  
Muhammad Saeeduddin ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Carrot Juice

scholarly journals Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree

2017 ◽  
Vol 91 ◽  
pp. 55-62 ◽  
Author(s):  
Sudarsan Mukhopadhyay ◽  
Kimberly Sokorai ◽  
Dike Ukuku ◽  
Xuetong Fan ◽  
Vijay Juneja
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Hydrostatic Pressure Processing
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