Comparison of the quality attributes of coconut waters by high‐pressure processing and high‐temperature short time during the refrigerated storage

This study compared the shelf life and quality of high‐pressure processing (HPP) and high‐temperature short time (HTST)‐treated coconut water at 4°C. HPP of 500 MPa (5 min) and HTST of 72°C (15 s) treatments could ensure microbial safety of coconut water during refrigerated storage of 25 and 15 days...

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Detalles Bibliográficos
Autores principales: Ma, Yan, Xu, Lei, Wang, Sujing, Xu, Zhenzhen, Liao, Xiaojun, Cheng, Yongyou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475728/
https://www.ncbi.nlm.nih.gov/pubmed/31024725
http://dx.doi.org/10.1002/fsn3.997

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475728/
https://www.ncbi.nlm.nih.gov/pubmed/31024725
http://dx.doi.org/10.1002/fsn3.997

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