Cargando…
Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study
A bottom-up approach identifying equivalent effects of high-pressure processing (HPP—600 MPa, 20 °C, 10 min), thermal treatment (TT—70 °C, 15 min) and high pressure-mild thermal processing (HPMT—600 MPa, 50 °C, 10 min) on quality and stability of peach–strawberry puree was applied during refrigerate...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622699/ https://www.ncbi.nlm.nih.gov/pubmed/34828860 http://dx.doi.org/10.3390/foods10112580 |