High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns

The high demand for fresh-like characteristics of vegetables and fruits (V&F) boosts the industrial implementation of high hydrostatic pressure (HHP), due to its capability to simultaneously maintain original organoleptic characteristics and to achieve preservative effect of the food. However, t...

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Detalles Bibliográficos
Autores principales: Xia, Qiang, Liu, Qianqian, Denoya, Gabriela I., Yang, Caijiao, Barba, Francisco J., Yu, Huaning, Chen, Xiaojia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9131044/
https://www.ncbi.nlm.nih.gov/pubmed/35634420
http://dx.doi.org/10.3389/fnut.2022.878904

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9131044/
https://www.ncbi.nlm.nih.gov/pubmed/35634420
http://dx.doi.org/10.3389/fnut.2022.878904

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