Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes

In this study color, texture, starch–pectin, total antioxidant capacity, microbial count, and microstructure of HPP-treated Violina pumpkin cubes were evaluated. Samples were treated at six different pressures (100 to 600 MPa–HPP100 to HPP600) for 3 min. Moisture, total soluble solids, and pH showed...

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Detalles Bibliográficos
Autores principales: Rinaldi, Massimiliano, Dhenge, Rohini, Rodolfi, Margherita, Bertani, Gaia, Bernini, Valentina, Dall’Acqua, Stefano, Ganino, Tommaso
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048263/
https://www.ncbi.nlm.nih.gov/pubmed/36981207
http://dx.doi.org/10.3390/foods12061280

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048263/
https://www.ncbi.nlm.nih.gov/pubmed/36981207
http://dx.doi.org/10.3390/foods12061280

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