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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Detalhes bibliográficos
Autor principal: Pinto, Carlos (author)
Outros Autores: Moreira, Sílvia A (author), Fidalgo, Liliana G (author), Santos, Mauro D (author), Vidal, Mafalda (author), Delgadillo, Ivonne (author), Saraiva, Jorge A (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
Hyperbaric storage
Refrigeration
Watermelon juice
Shelf-life
Enzymes
Texto completo:http://hdl.handle.net/20.500.12207/5610
País:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/5610

Texto Completo

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

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