High pressure treatments as an alternative to conventional thermal blanching - A case study on sweet green and red bell pepper fruits (Capsicum annuum L.)

The effect of pressure treatments of 100 and 200MPa (10 and 20min) and thermal blanching at 70°C, 80°C and 98°C (1 and 2.5min), on green and red sweet bell peppers was compared. Pressure treated peppers showed a lower reduction on soluble protein and ascorbic acid contents (red peppers presented eve...

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Bibliographic Details
Main Author: Castro, S. (author)
Other Authors: Saraiva, J. A. (author), Lopes da Silva, J. A. (author), Delgadillo, I. (author), Van Loey, A. (author), Smout, C. (author), Hendrickx, M. (author)
Format: conferenceObject
Language:eng
Published: 2012
Subjects:
Bell pepper
Pressure
Blanching
Freezing
Vitamin C
Texture
Enzymes
Capsicum annuum L.
Online Access:http://hdl.handle.net/10773/7719
Country:Portugal
Oai:oai:ria.ua.pt:10773/7719

Internet

http://hdl.handle.net/10773/7719

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