Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties

Edible flowers are increasing worldwide because they can improve the appearance, taste, and aesthetic value of food, aspects that the consumer appreciates. However, some of these are highly perishable and have a short shelf-life. To overcome these problems, high hydrostatic pressure (HHP) food proce...

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Bibliographic Details
Main Author: Fernandes, Luana (author)
Other Authors: Casal, Susana (author), Pereira, J.A. (author), Ramalhosa, Elsa (author), Saraiva, Jorge A. (author)
Format: article
Language:eng
Published: 2020
Subjects:
High hydrostatic pressure treatment
Edible flowers
Physicochemical characteristics
Enzyme activity
Microbial inactivation
Online Access:http://hdl.handle.net/10198/20895
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/20895

Internet

http://hdl.handle.net/10198/20895

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