High‐pressure processing of persimmon purée: Stability during chilled storage
The aim of the study was to evaluate the effect of the high pressure (HP) technology on the preservation of persimmon purée during chilled storage (1, 30, and 90 days at 4 ± 1 °C). Results showed that the treatment at 400 MPa for 1 min was enough to eliminate the microbial counts and no regrowth was...
| Main Authors: | , , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Wiley
2020
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/7023 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14306 https://doi.org/10.1111/jfpp.14306 |
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