Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO(2) Process

This work presents a feasibility lab-scale study for a new preservation method to inactivate microorganisms and increase the shelf life of pre-packed fresh-cut products. Experiments were conducted on coriander leaves and fresh-cut carrots and coconut. The technology used the combination of hydrostat...

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Detalles Bibliográficos
Autores principales: Zambon, Alessandro, González-Alonso, Víctor, Lomolino, Giovanna, Zulli, Riccardo, Rajkovic, Andreja, Spilimbergo, Sara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818350/
https://www.ncbi.nlm.nih.gov/pubmed/36613236
http://dx.doi.org/10.3390/foods12010021

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818350/
https://www.ncbi.nlm.nih.gov/pubmed/36613236
http://dx.doi.org/10.3390/foods12010021

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