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...

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Bibliographic Details

Main Authors:	Rodriguez, Anabel, Cap, Mariana, Ramos, Nelsi, Godoy, Maria Fernanda, Mascheroni, Rodolfo H., Vaudagna, Sergio Ramon
Format:	Artículo
Language:	Inglés
Published:	Wiley 2020
Subjects:	Storage Almacenamiento Diospyros kaki Caqui del Japón Aptitud para la Conservación High-pressure Processing Stability during Chilled Storage Keeping Quality Procesamiento a Alta Presión Estabilidad durante Almacenamiento Refrigerado Persimmon purée Puré de caqui
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