Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level (from 400 to 600 MPa) and the holding time (from 1 to 9 min) of the high pressure...
| Main Authors: | , , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/99 http://www.sciencedirect.com/science/article/pii/S1466856415002441 https://doi.org/10.1016/j.ifset.2015.11.014 |
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