Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization

The effect of processing such as high hydrostatic pressure (HHP) (400-600 MPa/15 min) or low pasteurization temperature (LPT) (74°C/2 min) or high pasteurization temperature (HPT) (90°C/1 min) on selected quality parameters of juice obtained from hydroponically cultivated beef tomatoes was investiga...

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Detalles Bibliográficos
Autores principales: Jeż, Maja, Błaszczak, Wioletta, Penkacik, Kamila, Amarowicz, Ryszard
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492918/
https://www.ncbi.nlm.nih.gov/pubmed/32964013
http://dx.doi.org/10.1155/2020/4350461

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492918/
https://www.ncbi.nlm.nih.gov/pubmed/32964013
http://dx.doi.org/10.1155/2020/4350461

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