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Does high hydrostatic pressure affect fruit esters?


Does high hydrostatic pressure affect fruit esters?



Lebensmittel-Wissenschaft und -Technologie 35(4): 362-366



ISSN/ISBN: 0460-1173

DOI: 10.1006/fstl.2001.0863

The effect of high hydrostatic pressure on ester formation and hydrolysis was studied. Six esters and the corresponding carboxylic acids and alcohols were subjected to high-pressure treatments of 400 and 800 MPa under 3 different pH conditions, namely buffer solutions of pH 4, 6 and 8. The selected compounds were dissolved into buffer solutions, subjected to the pressure treatment and then extracted using dichloromethane.

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Accession: 003718053

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