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dc.contributor.author
Gómez, Paula Luisina  
dc.contributor.author
Welti Chanes, Jorge  
dc.contributor.author
Alzamora, Stella Maris  
dc.date.available
2017-05-04T15:53:29Z  
dc.date.issued
2011-04  
dc.identifier.citation
Gómez, Paula Luisina; Welti Chanes, Jorge; Alzamora, Stella Maris; Hurdle Technology in Fruit Processing; Annual Reviews; Annual Review of Food Science and Technology; 2; 4-2011; 447-465  
dc.identifier.issn
1941-1413  
dc.identifier.uri
http://hdl.handle.net/11336/15966  
dc.description.abstract
Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes were based on emerging preservation factors in combination or combining emerging factors with traditional ones. Selected practical examples of fruit processing using UV light, pulsed light (PL), ultrasound (US), and high hydrostatic pressure (HHP) are presented. Some issues of key importance for the design of combination processes are also addressed.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Annual Reviews  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Combined Methods  
dc.subject
Emerging Factors  
dc.subject
Fruit Juice  
dc.subject
Minimally Processed  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Hurdle Technology in Fruit Processing  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2017-05-02T20:59:10Z  
dc.journal.volume
2  
dc.journal.pagination
447-465  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Welti Chanes, Jorge. Instituto Tecnologico y de Estudios Superiores de Monterrey; México  
dc.description.fil
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Annual Review of Food Science and Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1146/annurev-food-022510-133619  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.annualreviews.org/doi/10.1146/annurev-food-022510-133619  

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