High pressure processing in jam manufacture: effects on textural and colour properties

Abers, 1979, Causative factors of colour deterioration in strawberry preserves during processing and storage, Journal of Food Science, 44, 75, 10.1111/j.1365-2621.1979.tb10008.x

Basak, 1998, Effect of high pressure processing on the texture of selected fruits and vegetables, J. Text. Stud., 29, 587, 10.1111/j.1745-4603.1998.tb00185.x

Cano, 1997, High pressure and temperature effects on enzyme inactivation in strawberry and orange products, Journal of Food Science, 62, 85, 10.1111/j.1365-2621.1997.tb04373.x

Cheftel, 1995, Review: high-pressure, microbial inactivation and food preservation, Food Sci. Techn. Internat., 1, 75, 10.1177/108201329500100203

Collyer, 1988

Collyer, 1993

Costell, 1993, Rheological indices of fruit content in jams: effect of formulation on flow plasticity of sheared strawberry and peach jams, J. Text. Stud., 24, 375, 10.1111/j.1745-4603.1993.tb00049.x

El-Nawawi, 1997, Factors affecting gelation of high ester citrus pectin, Process Biochem., 32, 381, 10.1016/S0032-9592(96)00076-3

Garcia-Viguera, 1997, Determination of authenticity of fruit jams by HPLC analysis of anthocyanins, Journal of the Science of Food and Agriculture, 73, 207, 10.1002/(SICI)1097-0010(199702)73:2<207::AID-JSFA703>3.0.CO;2-8

Garcia-Viguera, 1999, Colour stability of strawberry jam as affected by cultivar and storage temperature, Journal of Food Science, 64, 243, 10.1111/j.1365-2621.1999.tb15874.x

Gustin, 1997, Pectin gelification under HHP: gel properties and formation mechanisms, 195

Kar, 1999, Effect of temperature and concentration on viscosity of orange peel pectin solutions and intrinsic viscosity-molecular weight relationship, Carboh. Pol., 40, 277, 10.1016/S0144-8617(99)00062-4

Kimura, 1994, Comparison of keeping quality between pressured-processed jam and heat-processed jam: changes in flavour components, Hue, and nutrients during storage, Biosci. Biotech. Biochem., 58, 1386, 10.1271/bbb.58.1386

Knorr, 1995, High pressure effects on plant derivated foods, 123

Lewis, 1995, Effect of polysaccharides on the colour of anthocyanins, Food Chemistry, 54, 315, 10.1016/0308-8146(95)00026-F

Lopes da Silva, 1994, Rheological study into the ageing process of high methoxyl pectin/sucrose aqueous gels, Carboh. Pol., 24, 235, 10.1016/0144-8617(94)90068-X

Pilgrim, G. W., Walter, R. H., & Oakenfull, D. G. (1991). Jams, jellies and preserves. In: R.H. Walter. The chemistry and technology of pectin (pp. 23–49). New York: Academic Press.

Somogyi, 1996

Watanabe, 1991, A new method for producing a non-heated jam sample: the use of freeze concentration and high pressure sterilisation, Agricultural and Biological Chemistry, 55, 2175, 10.1271/bbb1961.55.2175

Zabetakis, 2000, The effect of high hydrostatic pressure on strawberry anthocyanins, Journal of Agricultural and Food Chemistry, 48, 2749, 10.1021/jf9911085