A5017428182- Microbial Inactivation Methods
- Postharvest Quality and Shelf Life Management
- Microencapsulation and Drying Processes
- Food Drying and Modeling
- Listeria monocytogenes in Food Safety
- Phytochemicals and Antioxidant Activities
- Botanical Research and Applications
- Polysaccharides Composition and Applications
- Food composition and properties
- Magnetic and Electromagnetic Effects
- Meat and Animal Product Quality
- Radiation Effects and Dosimetry
- Proteins in Food Systems
- Microbial Metabolites in Food Biotechnology
- Bee Products Chemical Analysis
- Nanocomposite Films for Food Packaging
- Biochemical Analysis and Sensing Techniques
- Freezing and Crystallization Processes
- Fermentation and Sensory Analysis
- Sensory Analysis and Statistical Methods
- Food Supply Chain Traceability
- Food Safety and Hygiene
- Antioxidant Activity and Oxidative Stress
- Polysaccharides and Plant Cell Walls
- Biotechnology and Related Fields
Tecnológico de Monterrey
2015-2024
Universitat de Lleida
2021
University of Massachusetts Amherst
2021
Sultan Qaboos University
2021
Cornell University
2013-2021
University College Cork
2021
Washington State University
1999-2021
Pontificia Universidad Católica de Chile
2021
Ankara University
2021
University of Wisconsin–Madison
2021
ABSTRACT The effects of blanching and high hydrostatic pressure (HHP) treatments on natural flora evolution, polyphenoloxidase (PPO) activity color banana puree adjusted to pH 3.4 water (a w ) 0.97 were evaluated during 15 days storage at 25°C. Standard plate as well yeast mold counts HHP treated purees <10 CFU/g throughout storage. Blanching time was found affect (P<0.05) color. retained the initial purees. Longer browning induction times slower rates observed when a longer combined...