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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| 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 |