Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics

Background: Traditional thermal processing is a widely used method to ensure food safety. However, thermal processing leads to a significant decline in food quality, especially in the case of fruits and vegetables. To overcome this drawback, researchers are extensively exploring alternative non-ther...

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Detalles Bibliográficos
Autores principales: Zhang, Sinan, Meenu, Maninder, Hu, Lihui, Ren, Junde, Ramaswamy, Hosahalli S., Yu, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689688/
https://www.ncbi.nlm.nih.gov/pubmed/36429290
http://dx.doi.org/10.3390/foods11223698

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689688/
https://www.ncbi.nlm.nih.gov/pubmed/36429290
http://dx.doi.org/10.3390/foods11223698

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