Article

Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage

2012-10-01

Abstract excerpt

When compared to thermal and chemical alternatives, high hydrostatic pressure (HHP) processing is the most effective non-thermal technology to process avocados. Herein we report the effects of HHP-processing (600MPa, 3min) and storage (40days, 4°C) on the stability of avocado paste (Persea americana, cv.Hass) carotenoids. Likewise, the effects of HHP-processing and storage on hydrophilic and lipophilic oxygen radi...

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Literature Corpus work: fd84997a-80cd-5ae7-b4bc-e99bd7502f93
DOI: 10.1016/j.ifset.2012.05.001

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