Thermal stabilisation of cocoa fruit pulp — Effects on sensory properties, colour and microbiological stability

To improve cocoa pulp’s shelf-life, preservation processes are necessary while maintaining the quality of the pulp. We applied pasteurisation and UHT-treatment and investigated different quality parameters: dry matter content, water activity, total soluble solids, colour and peroxidase activity. Bot...

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Detalles Bibliográficos
Autores principales: Bickel Haase, Thomas, Naumann-Gola, Susanne, Ortner, Eva, Zorn, Holger, Schweiggert-Weisz, Ute
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10382628/
https://www.ncbi.nlm.nih.gov/pubmed/37522133
http://dx.doi.org/10.1016/j.crfs.2023.100549

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10382628/
https://www.ncbi.nlm.nih.gov/pubmed/37522133
http://dx.doi.org/10.1016/j.crfs.2023.100549

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