Evaluation of the effect of high pressure in quality of edible flowers: Viola × wittrockiana

Edible flowers are becoming more popular, but they are quite perishable, with a very short shelf life. So, the industry is interested in improving their marketability, not only as fresh but also as processed products. High Pressure Processing (HPP) is an innovative, emerging technology already in us...

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Bibliographic Details
Main Author: Fernandes, Luana (author)
Other Authors: Pereira, J.A. (author), Casal, Susana (author), Ramalhosa, Elsa (author), Saraiva, Jorge A. (author)
Format: conferenceObject
Language:eng
Published: 2018
Subjects:
Edible flower
Viola x wittrockiana
High pressure
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Online Access:http://hdl.handle.net/10198/17053
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/17053

Internet

http://hdl.handle.net/10198/17053

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