A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

Hyperbaric storage (HS), storage under pressure at 25°C and 30°C, of a ready‐to‐eat (RTE) soup was studied and compared with refrigeration. Soup was stored at different time (4 and 8 h), temperature (4°C, 25°C, and 30°C), and pressure (0.1, 100, and 150 MPa) conditions, to compare microbial loads an...

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Detalles Bibliográficos
Autores principales: Moreira, Sílvia A., Fernandes, Pedro A. R., Duarte, Ricardo, Santos, Diana I., Fidalgo, Liliana G., Santos, Mauro D., Queirós, Rui P., Delgadillo, Ivonne, Saraiva, Jorge A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708648/
https://www.ncbi.nlm.nih.gov/pubmed/26788288
http://dx.doi.org/10.1002/fsn3.212

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708648/
https://www.ncbi.nlm.nih.gov/pubmed/26788288
http://dx.doi.org/10.1002/fsn3.212

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