Title: Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review
Authors: Oey, Indrawati ×
Lille, Martina
Van Loey, Ann
Hendrickx, Marc #
Issue Date: 2008
Publisher: Elsevier science london
Series Title: Trends in food science & technology vol:19 issue:6 pages:320-328
Abstract: Colour, flavour and texture are important quality characteristics of fruits and vegetables and major factors affecting sensory perception and consumer acceptance of foods. Various processing methods are used not only to increase the edibility and palatability of fruits and vegetables but also to prolong their shelf life. High-pressure (HP) processing is an interesting alternative to traditional food processing and preservation methods due to its limited effects on covalent bonds resulting in minimal modifications in nutritional and sensory quality. This review focuses specifically on the effects of HP treatment on colour, flavour and texture of fruit- and vegetable-based foods and tries to elucidate the mechanisms behind the observed changes in quality attributes. Possible impacts of HP treatments at elevated temperatures on these sensory properties are also highlighted since the temperature regime used for research on high pressure (HP) has been extended to elevated temperatures in order to achieve spore inactivation (e.g. HP sterilization).
ISSN: 0924-2244
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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