Microbial Shelf-Life, Starch Physicochemical Properties, and In Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing

This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of Escherichia coli O157:H7 in pigeon pea milk by more th...

Descripción completa

Detalles Bibliográficos
Autores principales: Hsiao, Yun-Ting, Wang, Chung-Yi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7321331/
https://www.ncbi.nlm.nih.gov/pubmed/32481610
http://dx.doi.org/10.3390/molecules25112516

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7321331/
https://www.ncbi.nlm.nih.gov/pubmed/32481610
http://dx.doi.org/10.3390/molecules25112516

Ejemplares similares