Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

In this study, the effects of thermal processing (TP), high pressure processing (HHP), and preservatives addition, i.e. sodium metabisulfite (SMS), on flavor changes in acidified chili peppers were compared. In addition, their changes during different storage periods (25, 37, and 42 °C for 30 days)...

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Detalles Bibliográficos
Autores principales: Bao, Xi, Zhang, Shiyao, Zhang, Xueting, Jiang, Yongli, Liu, Zhijia, Hu, Xiaosong, Yi, Junjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9440270/
https://www.ncbi.nlm.nih.gov/pubmed/36065197
http://dx.doi.org/10.1016/j.crfs.2022.08.007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9440270/
https://www.ncbi.nlm.nih.gov/pubmed/36065197
http://dx.doi.org/10.1016/j.crfs.2022.08.007

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