High pressure treatments as an alternative to conventional thermal blanching - A case study on sweet green and red bell pepper fruits (Capsicum annuum L.)
The effect of pressure treatments of 100 and 200MPa (10 and 20min) and thermal blanching at 70°C, 80°C and 98°C (1 and 2.5min), on green and red sweet bell peppers was compared. Pressure treated peppers showed a lower reduction on soluble protein and ascorbic acid contents (red peppers presented eve...
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| Outros Autores: | , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2012
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10773/7719 |
| País: | Portugal |
| Oai: | oai:ria.ua.pt:10773/7719 |