Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles

Salmorejo is a tomato–oil cold puree commercialized as a “fresh-like” product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of salmorejo pasteurised via conventional or radiofrequenc...

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Detalles Bibliográficos
Autores principales: Kravets, Marina, Abea, Andrés, Guàrdia, Maria Dolors, Muñoz, Israel, Bañón, Sancho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606443/
https://www.ncbi.nlm.nih.gov/pubmed/37893775
http://dx.doi.org/10.3390/foods12203882

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606443/
https://www.ncbi.nlm.nih.gov/pubmed/37893775
http://dx.doi.org/10.3390/foods12203882

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