Impacts of Thermal Processing, High Pressure, and CO(2)-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree

Durian fruit puree (DFP) is a nutrient-dense food, but it has a short shelf life. Presently, little research has been undertaken on extending the shelf life of DFP. Hence, it is necessary to develop treatment methods that can prolong the shelf life of DFP. In the present study, thermal processing (T...

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Detalles Bibliográficos
Autores principales: Bu, Zhibin, Luo, Wenshan, Wei, Jiayin, Peng, Jian, Wu, Jijun, Xu, Yujuan, Yu, Yuanshan, Li, Lu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455942/
https://www.ncbi.nlm.nih.gov/pubmed/36076902
http://dx.doi.org/10.3390/foods11172717

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455942/
https://www.ncbi.nlm.nih.gov/pubmed/36076902
http://dx.doi.org/10.3390/foods11172717

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