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

429 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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