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

376 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

Cite this

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title = "Effect of high-pressure processing on colour, texture and flavour of fruit and vegetable based food products: a review",
keywords = "High pressure, temperature, colour, flavour, texture, fruits, vegetables",
author = "Indrawati Oey and Martina Lille and {Van Loey}, Ann and Marc Hendrickx",
year = "2008",
doi = "10.1016/j.tifs.2008.04.001",
language = "English",
volume = "19",
pages = "320--328",
journal = "Trends in Food Science and Technology",
issn = "0924-2244",
publisher = "Elsevier",
number = "6",

}

Effect of high-pressure processing on colour, texture and flavour of fruit and vegetable based food products : a review. / Oey, Indrawati; Lille, Martina; Van Loey, Ann; Hendrickx, Marc.

In: Trends in Food Science and Technology, Vol. 19, No. 6, 2008, p. 320-328.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of high-pressure processing on colour, texture and flavour of fruit and vegetable based food products

T2 - a review

AU - Oey, Indrawati

AU - Lille, Martina

AU - Van Loey, Ann

AU - Hendrickx, Marc

PY - 2008

Y1 - 2008

KW - High pressure

KW - temperature

KW - colour

KW - flavour

KW - texture

KW - fruits

KW - vegetables

U2 - 10.1016/j.tifs.2008.04.001

DO - 10.1016/j.tifs.2008.04.001

M3 - Article

VL - 19

SP - 320

EP - 328

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

SN - 0924-2244

IS - 6

ER -