strawberry puree
Identification
| Name | strawberry puree |
Regulatory
Physical Properties
| Appearance | red puree (est) |
| Food Chemicals Codex Listed | No |
Organoleptic Properties
| Taste Description | strawberry |
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavoring agents, food additives |
| Recommendation for strawberry puree usage levels up to | not for fragrance use. |
No supplier data available
Potential Uses
Natural Occurrence
Synonyms
strawberry puree
PubMed:
Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing.
PubMed:
Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, Vacuum- and Spray-drying.
PubMed:
Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams.
PubMed:
Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile.
PubMed:
Effects of the strawberry (Fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity.
PubMed:
Strategies to enhance high pressure inactivation of murine norovirus in strawberry puree and on strawberries.
PubMed:
Thermal inactivation of Escherichia coli O157:H7 in strawberry puree and its effect on anthocyanins and color.
PubMed:
Effect of high pressure treatment on the survival of Shiga toxin-producing Escherichia coli in strawberry puree.
PubMed:
Inactivation of Escherichia coli O157:H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage.
PubMed:
Thermal inactivation of Botrytis cinerea conidia in synthetic medium and strawberry puree.
PubMed:
Strawberry processing does not affect the production and urinary excretion of urolithins, ellagic acid metabolites, in humans.
PubMed:
Effect of high hydrostatic pressure processing on norovirus infectivity and genome stability in strawberry puree and mineral water.
PubMed:
Evaluation of a norovirus detection methodology for soft red fruits.
PubMed:
Incorporation of preservatives in polylactic acid films for inactivating Escherichia coli O157:H7 and extending microbiological shelf life of strawberry puree.
PubMed:
Pressure inactivation of hepatitis A virus in strawberry puree and sliced green onions.
PubMed:
Effect of freezing and freezer storage on the ascorbic acid content of muskmelon, grapefruit sections, and strawberry purée.