High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds

High hydrostatic pressure (HHP) treatment is a non-thermal processing technology, which is widely used in the food processing field at present. In this study, the effects of HHP treatment (100~500 MPa for 5 min) on the physicochemical properties, texture parameters, and volatile flavor compounds of...

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Detalles Bibliográficos
Autores principales: Ma, Yuyang, Wang, Runfang, Zhang, Tietao, Xu, Yunsheng, Jiang, Suisui, Zhao, Yuanhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510164/
https://www.ncbi.nlm.nih.gov/pubmed/34641272
http://dx.doi.org/10.3390/molecules26195731

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510164/
https://www.ncbi.nlm.nih.gov/pubmed/34641272
http://dx.doi.org/10.3390/molecules26195731

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