Effect of thermal and high pressure pre-treatments and of high pressure shift freezing on green peppers firmness
Industrially, bell peppers are usually fiozen, after being thermally blanched, to be consumed in salads after thawing. However, texture tend to decrease after this process. Therefore, several thermal (55°C) and thermalhigh-pressure (200MPa, 25°C and 55°C) pre-treatments, with and without calcium (0....
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| Other Authors: | , , , |
| Format: | conferenceObject |
| Language: | eng |
| Published: |
2012
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10773/7707 |
| Country: | Portugal |
| Oai: | oai:ria.ua.pt:10773/7707 |