Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice

Hyperbaric storage (HS) of raw watermelon juice, up to 10days at 50, 75, and 100MPa at variable/uncontrolled room temperature (18-23°C, RT) was studied and compared with storage at atmospheric pressure (AP) under refrigeration (4°C, RF) and RT, being evaluated microbiological (endogenous and inocula...

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Bibliographic Details
Main Author: Pinto, Carlos (author)
Other Authors: Moreira, Sílvia A (author), Fidalgo, Liliana G (author), Santos, Mauro D (author), Vidal, Mafalda (author), Delgadillo, Ivonne (author), Saraiva, Jorge A (author)
Format: article
Language:eng
Published: 2022
Subjects:
Hyperbaric storage
Refrigeration
Watermelon juice
Shelf-life
Enzymes
Online Access:http://hdl.handle.net/20.500.12207/5610
Country:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/5610

Internet

http://hdl.handle.net/20.500.12207/5610

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