Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study
A bottom-up approach identifying equivalent effects of high-pressure processing (HPP—600 MPa, 20 °C, 10 min), thermal treatment (TT—70 °C, 15 min) and high pressure-mild thermal processing (HPMT—600 MPa, 50 °C, 10 min) on quality and stability of peach–strawberry puree was applied during refrigerate...
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Formato: | article |
Lenguaje: | EN |
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MDPI AG
2021
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Acceso en línea: | https://doaj.org/article/8ce414442e154a3cafa06729c5f7f429 |
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