Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications

Autores
Denoya, Gabriela Inés; Xia, Qiang; Xie, Fan
Año de publicación
2020
Idioma
inglés
Tipo de recurso
parte de libro
Estado
versión publicada
Descripción
Sensory characteristics of vegetables and fruits, including color, texture, and flavor, are especially vulnerable to conventional heating treatment. High-pressure processing (HPP), a nonthermal technology, has been widely applied to various fruit and vegetable products (F&VP) for different purposes in the last two decades. As a result, novel applications, the optimization and improvement of food processing operations, as well as the evaluation on related quality changes induced by HPP has been updated, although the application of this technology in F&VP has been reported before. This chapter describes the last advances in the effects of HPP on deteriorating enzymes and microbes of F&VP and the general changes of key quality parameters and nutrient components of the products. The mechanisms behind the quality changes and the applicability of HPP in selected food matrix are also discussed.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Xia, Qiang. Universidad de Ningbo. Facultad de Ciencias Alimentarias y Farmacéuticas. Laboratorio clave de tecnología de procesamiento de alimentos con proteínas animales de la provincia de Zhejiang; República de China. Universidad Jiao Tong. Escuela de Agricultura y Biología; República Popular de China.
Fil: Xie, Fan. Universidad Jiao Tong. Escuela de Agricultura y Biología; República Popular de China.
Fuente
Present and Future of High Pressure Processing A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods. Chapter 12: p. 273-293 (2020)
Materia
Microbiology
Freshness of Foods
Colour
Texture
Microbiología
Frescura de los Alimentos
Color
Textura
Nonthermal Processing
Fresh-like Characteristics
Procesamiento no Térmico
Características de Frescura
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7931
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oai_identifier_str oai:localhost:20.500.12123/7931
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spelling Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applicationsDenoya, Gabriela InésXia, QiangXie, FanMicrobiologyFreshness of FoodsColourTextureMicrobiologíaFrescura de los AlimentosColorTexturaNonthermal ProcessingFresh-like CharacteristicsProcesamiento no TérmicoCaracterísticas de FrescuraSensory characteristics of vegetables and fruits, including color, texture, and flavor, are especially vulnerable to conventional heating treatment. High-pressure processing (HPP), a nonthermal technology, has been widely applied to various fruit and vegetable products (F&VP) for different purposes in the last two decades. As a result, novel applications, the optimization and improvement of food processing operations, as well as the evaluation on related quality changes induced by HPP has been updated, although the application of this technology in F&VP has been reported before. This chapter describes the last advances in the effects of HPP on deteriorating enzymes and microbes of F&VP and the general changes of key quality parameters and nutrient components of the products. The mechanisms behind the quality changes and the applicability of HPP in selected food matrix are also discussed.Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.Fil: Xia, Qiang. Universidad de Ningbo. Facultad de Ciencias Alimentarias y Farmacéuticas. Laboratorio clave de tecnología de procesamiento de alimentos con proteínas animales de la provincia de Zhejiang; República de China. Universidad Jiao Tong. Escuela de Agricultura y Biología; República Popular de China.Fil: Xie, Fan. Universidad Jiao Tong. Escuela de Agricultura y Biología; República Popular de China.Elsevier2020-09-21T13:00:17Z2020-09-21T13:00:17Z2020-09-04info:eu-repo/semantics/bookPartinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_3248info:ar-repo/semantics/parteDeLibroapplication/pdfhttp://hdl.handle.net/20.500.12123/7931https://www.sciencedirect.com/science/article/pii/B9780128164051000121978-0-12-816405-1https://doi.org/10.1016/B978-0-12-816405-1.00012-1Present and Future of High Pressure Processing A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods. Chapter 12: p. 273-293 (2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-23T11:17:22Zoai:localhost:20.500.12123/7931instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:17:22.839INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications
title Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications
spellingShingle Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications
Denoya, Gabriela Inés
Microbiology
Freshness of Foods
Colour
Texture
Microbiología
Frescura de los Alimentos
Color
Textura
Nonthermal Processing
Fresh-like Characteristics
Procesamiento no Térmico
Características de Frescura
title_short Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications
title_full Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications
title_fullStr Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications
title_full_unstemmed Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications
title_sort Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications
dc.creator.none.fl_str_mv Denoya, Gabriela Inés
Xia, Qiang
Xie, Fan
author Denoya, Gabriela Inés
author_facet Denoya, Gabriela Inés
Xia, Qiang
Xie, Fan
author_role author
author2 Xia, Qiang
Xie, Fan
author2_role author
author
dc.subject.none.fl_str_mv Microbiology
Freshness of Foods
Colour
Texture
Microbiología
Frescura de los Alimentos
Color
Textura
Nonthermal Processing
Fresh-like Characteristics
Procesamiento no Térmico
Características de Frescura
topic Microbiology
Freshness of Foods
Colour
Texture
Microbiología
Frescura de los Alimentos
Color
Textura
Nonthermal Processing
Fresh-like Characteristics
Procesamiento no Térmico
Características de Frescura
dc.description.none.fl_txt_mv Sensory characteristics of vegetables and fruits, including color, texture, and flavor, are especially vulnerable to conventional heating treatment. High-pressure processing (HPP), a nonthermal technology, has been widely applied to various fruit and vegetable products (F&VP) for different purposes in the last two decades. As a result, novel applications, the optimization and improvement of food processing operations, as well as the evaluation on related quality changes induced by HPP has been updated, although the application of this technology in F&VP has been reported before. This chapter describes the last advances in the effects of HPP on deteriorating enzymes and microbes of F&VP and the general changes of key quality parameters and nutrient components of the products. The mechanisms behind the quality changes and the applicability of HPP in selected food matrix are also discussed.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Xia, Qiang. Universidad de Ningbo. Facultad de Ciencias Alimentarias y Farmacéuticas. Laboratorio clave de tecnología de procesamiento de alimentos con proteínas animales de la provincia de Zhejiang; República de China. Universidad Jiao Tong. Escuela de Agricultura y Biología; República Popular de China.
Fil: Xie, Fan. Universidad Jiao Tong. Escuela de Agricultura y Biología; República Popular de China.
description Sensory characteristics of vegetables and fruits, including color, texture, and flavor, are especially vulnerable to conventional heating treatment. High-pressure processing (HPP), a nonthermal technology, has been widely applied to various fruit and vegetable products (F&VP) for different purposes in the last two decades. As a result, novel applications, the optimization and improvement of food processing operations, as well as the evaluation on related quality changes induced by HPP has been updated, although the application of this technology in F&VP has been reported before. This chapter describes the last advances in the effects of HPP on deteriorating enzymes and microbes of F&VP and the general changes of key quality parameters and nutrient components of the products. The mechanisms behind the quality changes and the applicability of HPP in selected food matrix are also discussed.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-21T13:00:17Z
2020-09-21T13:00:17Z
2020-09-04
dc.type.none.fl_str_mv info:eu-repo/semantics/bookPart
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_3248
info:ar-repo/semantics/parteDeLibro
format bookPart
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/7931
https://www.sciencedirect.com/science/article/pii/B9780128164051000121
978-0-12-816405-1
https://doi.org/10.1016/B978-0-12-816405-1.00012-1
url http://hdl.handle.net/20.500.12123/7931
https://www.sciencedirect.com/science/article/pii/B9780128164051000121
https://doi.org/10.1016/B978-0-12-816405-1.00012-1
identifier_str_mv 978-0-12-816405-1
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Present and Future of High Pressure Processing A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods. Chapter 12: p. 273-293 (2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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