Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth

The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (T(i)) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish broth formulations we...

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Detalles Bibliográficos
Autores principales: Moisés, Sonia Genuina, Guamis, Buenaventura, Roig-Sagués, Artur Xavier, Codina-Torrella, Idoia, Hernández-Herrero, Maria Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777534/
https://www.ncbi.nlm.nih.gov/pubmed/36553713
http://dx.doi.org/10.3390/foods11243969

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777534/
https://www.ncbi.nlm.nih.gov/pubmed/36553713
http://dx.doi.org/10.3390/foods11243969

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