High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life

High-pressure processing (HPP) is utilized for food preservation as it can ensure product safety at low temperatures, meeting consumers’ demand for fresh-like and minimally processed products. The purpose of this study was to determine the effects of HPP (600 MPa, 3 min, 5 °C) and pasteurization by...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Yuanyuan, Padilla-Zakour, Olga I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620349/
https://www.ncbi.nlm.nih.gov/pubmed/34828888
http://dx.doi.org/10.3390/foods10112608

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620349/
https://www.ncbi.nlm.nih.gov/pubmed/34828888
http://dx.doi.org/10.3390/foods10112608

Ejemplares similares