Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage

The aim of this study was to evaluate the impact of high-pressure processing (HPP) on the long-term storage of chocolate fillings at room temperature, compared with conventional storage at lower temperatures. Dark chocolate fillings were treated at different pressure levels, holding times and stored...

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Detalles Bibliográficos
Autores principales: Panda, António, Coelho, Patrícia, Alvarenga, Nuno B., da Silva, João Lita, Lampreia, Célia, Santos, Maria Teresa, Pinto, Carlos A., Amaral, Renata A., Saraiva, Jorge A., Dias, João
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997595/
https://www.ncbi.nlm.nih.gov/pubmed/35407057
http://dx.doi.org/10.3390/foods11070970

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997595/
https://www.ncbi.nlm.nih.gov/pubmed/35407057
http://dx.doi.org/10.3390/foods11070970

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