reviewTrends in Food Science & TechnologyApr 11, 2008Closed access

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

IOIndrawati OeyMLMartina LilleAVAnn Van LoeyMHMarc Hendrickx

KU Leuven · VTT Technical Research Centre of Finland

Indexed incrossref

Abstract

No abstract available for this paper.

Citation impact

620
total citations
FWCI
19.39
Percentile
100%
References
86
Citations per year

Authors

4

Topics & keywords

Topics
Keywords
  • Flavour
  • Palatability
  • Food science
  • Pascalization
  • Texture (cosmology)
  • Flavor
  • High pressure
  • Shelf life
UN Sustainable Development Goals
  • Zero hunger
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Funding