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

@inproceedings{JacoboVelzquez2012StabilityOA,
  title={Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage},
  author={Daniel A Jacobo-Vel{\'a}zquez and Carmen Hern{\'a}ndez-Brenes},
  year={2012}
}
Abstract 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 (600 MPa, 3 min) and storage (40 days, 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 radical absorbance capacities (ORAC) of the product were studied… CONTINUE READING

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