Journal
JOURNAL OF FOOD ENGINEERING
Volume 56, Issue 2-3, Pages 233-236Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0260-8774(02)00258-3
Keywords
high pressure processing; ultra high pressure; anti-mutagenic; anti-oxidative; fruit; vegetable
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Data are shown of the impact of ultra high pressure (UHP) processing on anti-mutagenic and anti-oxidative factors, sugars, ascorbic acid and carotenoids, in products from oranges, apples, peaches, mixed citrus juices, carrots, tomatoes, strawberries and raspberries. In most cases high pressure did not induce loss of beneficial substances in the fruit and vegetable matrices. Incomplete pressure inactivation of invertase resulted in total disappearance of sucrose during storage of UHP treated raspberries. (C) 2002 Elsevier Science Ltd. All rights reserved.
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