Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing

The study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100–600 MPa) and holding time (30–600 s). HPP at 527 MPa...

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Detalles Bibliográficos
Autores principales: Woldemariam, Henock Woldemichael, Emire, Shimelis Admassu, Teshome, Paulos Getachew, Töpfl, Stefan, Aganovic, Kemal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9798180/
https://www.ncbi.nlm.nih.gov/pubmed/36590575
http://dx.doi.org/10.1016/j.heliyon.2022.e12441

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9798180/
https://www.ncbi.nlm.nih.gov/pubmed/36590575
http://dx.doi.org/10.1016/j.heliyon.2022.e12441

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