Effects of thermal and nonthermal processing technology on the quality of red sour soup after storage

In the present study, we investigated the effects of thermal preservation, such as pasteurization, and nonthermal preservation, including irradiation, sodium dehydroacetate (SDHA), and nisin, on the quality of red sour soup after storage. Single‐factor experiments were used to optimize the parameter...

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Detalles Bibliográficos
Autores principales: Yangbo, He, Yongfu, Li, Xingbang, Luo, Guolin, Li, Zhaoyan, Duan, Chaojun, Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269677/
https://www.ncbi.nlm.nih.gov/pubmed/34262743
http://dx.doi.org/10.1002/fsn3.2366

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269677/
https://www.ncbi.nlm.nih.gov/pubmed/34262743
http://dx.doi.org/10.1002/fsn3.2366

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