Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Terfezia claveryi)

This study investigated the effects of two mild thermal processing (MTP) (63 °C, 40 °C, 3 min) methods, in a brine storage medium (7–16% (w/v) NaCl) and a vinegar solution (5% vinegar, 1% salt, and 0.5% sugar), on some physicochemical properties of truffles (Terfezia claveryi). Weight loss, phenolic...

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Detalles Bibliográficos
Autores principales: Daei, Bahareh, Azadmard-Damirchi, Sodeif, Javadi, Afshin, Torbati, Mohammadali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252456/
https://www.ncbi.nlm.nih.gov/pubmed/37297457
http://dx.doi.org/10.3390/foods12112212

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252456/
https://www.ncbi.nlm.nih.gov/pubmed/37297457
http://dx.doi.org/10.3390/foods12112212

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