Optimization of the Appearance Quality in CO(2) Processed Ready-to-Eat Carrots through Image Analysis

A high-pressure CO(2) process applied to ready-to-eat food products guarantees an increase of both their microbial safety and shelf-life. However, the treatment often produces unwanted changes in the visual appearance of products depending on the adopted process conditions. Accordingly, the alterati...

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Detalles Bibliográficos
Autores principales: Barberi, Gianmarco, González-Alonso, Víctor, Spilimbergo, Sara, Barolo, Massimiliano, Zambon, Alessandro, Facco, Pierantonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700774/
https://www.ncbi.nlm.nih.gov/pubmed/34945550
http://dx.doi.org/10.3390/foods10122999

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700774/
https://www.ncbi.nlm.nih.gov/pubmed/34945550
http://dx.doi.org/10.3390/foods10122999

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