Effect of high-pressure processing on colour, texture and flavour of fruit and vegetable based food products: a review

Indrawati Oey, Martina Lille, Ann Van Loey, Marc Hendrickx

    Research output: Contribution to journalArticleScientificpeer-review

    456 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)320-328
    JournalTrends in Food Science and Technology
    Volume19
    Issue number6
    DOIs
    Publication statusPublished - 2008
    MoE publication typeA1 Journal article-refereed

    Keywords

    • High pressure
    • temperature
    • colour
    • flavour
    • texture
    • fruits
    • vegetables

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