Buy custom Quality And Storage-Stability Of High-Pressure Preserved Green Beans
Essay's paper info
| Topic: |
Science
|
| Number of pages / Number of words: |
18 / 5019 |
Essay's paper body
High-pressure
techniques create new opportunities for replacing these
conventional processes, while maintaining safety and
quality.
Effects of high pressure are generally marked as retention
of color, flavor and fresh appearance as a result
of the mild processing character (Cheftel, 1992). However,
in real foods high pressure may cause several
adverse biochemical changes, such as activation of enzymes
and undesired browning reactions (Hendrickx,
Ludikhuyze, Van den Broeck, & Weemaes, 1998; Matser,
Knott, Teunissen, & Bartels, 2000)...
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However,
in real foods high pressure may cause several
adverse biochemical changes, such as activation of enzymes
and undesired browning reactions (Hendrickx,
Ludikhuyze, Van den Broeck, & Weemaes, 1998; Matser,
Knott, Teunissen, & Bartels, 2000). An array of
food components, such as vitamins, fats or proteins may
enter pressure-dependent chemical equilibria (Cheftel,
1992)...
Essay fragment
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