Hurdle Technology in Fruit Processing

Autores
Gómez, Paula Luisina; Welti Chanes, Jorge; Alzamora, Stella Maris
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes were based on emerging preservation factors in combination or combining emerging factors with traditional ones. Selected practical examples of fruit processing using UV light, pulsed light (PL), ultrasound (US), and high hydrostatic pressure (HHP) are presented. Some issues of key importance for the design of combination processes are also addressed.
Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Welti Chanes, Jorge. Instituto Tecnologico y de Estudios Superiores de Monterrey; México
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Combined Methods
Emerging Factors
Fruit Juice
Minimally Processed
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/15966
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/15966
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Hurdle Technology in Fruit ProcessingGómez, Paula LuisinaWelti Chanes, JorgeAlzamora, Stella MarisCombined MethodsEmerging FactorsFruit JuiceMinimally Processedhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes were based on emerging preservation factors in combination or combining emerging factors with traditional ones. Selected practical examples of fruit processing using UV light, pulsed light (PL), ultrasound (US), and high hydrostatic pressure (HHP) are presented. Some issues of key importance for the design of combination processes are also addressed.Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Welti Chanes, Jorge. Instituto Tecnologico y de Estudios Superiores de Monterrey; MéxicoFil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaAnnual Reviews2011-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/15966Gómez, Paula Luisina; Welti Chanes, Jorge; Alzamora, Stella Maris; Hurdle Technology in Fruit Processing; Annual Reviews; Annual Review of Food Science and Technology; 2; 4-2011; 447-4651941-1413enginfo:eu-repo/semantics/altIdentifier/doi/10.1146/annurev-food-022510-133619info:eu-repo/semantics/altIdentifier/url/http://www.annualreviews.org/doi/10.1146/annurev-food-022510-133619info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:32:31Zoai:ri.conicet.gov.ar:11336/15966instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:32:31.304CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Hurdle Technology in Fruit Processing
title Hurdle Technology in Fruit Processing
spellingShingle Hurdle Technology in Fruit Processing
Gómez, Paula Luisina
Combined Methods
Emerging Factors
Fruit Juice
Minimally Processed
title_short Hurdle Technology in Fruit Processing
title_full Hurdle Technology in Fruit Processing
title_fullStr Hurdle Technology in Fruit Processing
title_full_unstemmed Hurdle Technology in Fruit Processing
title_sort Hurdle Technology in Fruit Processing
dc.creator.none.fl_str_mv Gómez, Paula Luisina
Welti Chanes, Jorge
Alzamora, Stella Maris
author Gómez, Paula Luisina
author_facet Gómez, Paula Luisina
Welti Chanes, Jorge
Alzamora, Stella Maris
author_role author
author2 Welti Chanes, Jorge
Alzamora, Stella Maris
author2_role author
author
dc.subject.none.fl_str_mv Combined Methods
Emerging Factors
Fruit Juice
Minimally Processed
topic Combined Methods
Emerging Factors
Fruit Juice
Minimally Processed
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes were based on emerging preservation factors in combination or combining emerging factors with traditional ones. Selected practical examples of fruit processing using UV light, pulsed light (PL), ultrasound (US), and high hydrostatic pressure (HHP) are presented. Some issues of key importance for the design of combination processes are also addressed.
Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Welti Chanes, Jorge. Instituto Tecnologico y de Estudios Superiores de Monterrey; México
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes were based on emerging preservation factors in combination or combining emerging factors with traditional ones. Selected practical examples of fruit processing using UV light, pulsed light (PL), ultrasound (US), and high hydrostatic pressure (HHP) are presented. Some issues of key importance for the design of combination processes are also addressed.
publishDate 2011
dc.date.none.fl_str_mv 2011-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/15966
Gómez, Paula Luisina; Welti Chanes, Jorge; Alzamora, Stella Maris; Hurdle Technology in Fruit Processing; Annual Reviews; Annual Review of Food Science and Technology; 2; 4-2011; 447-465
1941-1413
url http://hdl.handle.net/11336/15966
identifier_str_mv Gómez, Paula Luisina; Welti Chanes, Jorge; Alzamora, Stella Maris; Hurdle Technology in Fruit Processing; Annual Reviews; Annual Review of Food Science and Technology; 2; 4-2011; 447-465
1941-1413
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1146/annurev-food-022510-133619
info:eu-repo/semantics/altIdentifier/url/http://www.annualreviews.org/doi/10.1146/annurev-food-022510-133619
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Annual Reviews
publisher.none.fl_str_mv Annual Reviews
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614338958065664
score 13.070432

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