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strawberry puree

General Material Information

Trivial Name strawberry puree

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Literature & References

None found
Publications by PubMed
Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing.
Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, Vacuum- and Spray-drying.
Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams.
Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile.
Effects of the strawberry (Fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity.
Strategies to enhance high pressure inactivation of murine norovirus in strawberry puree and on strawberries.
Thermal inactivation of Escherichia coli O157:H7 in strawberry puree and its effect on anthocyanins and color.
Effect of high pressure treatment on the survival of Shiga toxin-producing Escherichia coli in strawberry puree.
Inactivation of Escherichia coli O157:H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage.
Thermal inactivation of Botrytis cinerea conidia in synthetic medium and strawberry puree.
Strawberry processing does not affect the production and urinary excretion of urolithins, ellagic acid metabolites, in humans.
Effect of high hydrostatic pressure processing on norovirus infectivity and genome stability in strawberry puree and mineral water.
Evaluation of a norovirus detection methodology for soft red fruits.
Incorporation of preservatives in polylactic acid films for inactivating Escherichia coli O157:H7 and extending microbiological shelf life of strawberry puree.
Pressure inactivation of hepatitis A virus in strawberry puree and sliced green onions.
Effect of freezing and freezer storage on the ascorbic acid content of muskmelon, grapefruit sections, and strawberry purée.

Other Information

FDA Listing of Food Additive Status:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Fruity
strawberry
General comment Strawberry

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents, food additives
Recommendation for strawberry puree usage levels up to:
not for fragrance use.

Safety references

None found