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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| 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 |