Publicación: ASSESSMENT OF QUALITY PARAMETERS AND MICROBIAL CHARACTERISTICS OF CAPE GOOSEBERRY PULP (PHYSALIS PERUVIANA L.) SUBJECTED TO HIGH HYDROSTATIC PRESSURE TREATMENT
Fecha
2016
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FOOD AND BIOPRODUCTS PROCESSING
Resumen
THE AIM OF THIS INVESTIGATION WAS TO DETERMINE THE EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) ON DIETARY FIBER, TOTAL PHENOLIC (TPC), VITAMIN B AND E CONTENTS, ANTIOXIDANT CAPACITY (AC) AND MICROBIOLOGICAL CHARACTERISTICS OF GOOSEBERRY PULP IMMEDIATELY AFTER PROCESSING (300?400?500 MPA/1?3?5 MIN) AND AFTER 30 DAYS OF STORAGE AT 4 °C. INITIALLY, TREATMENT AT 300 MPA/1 MIN REDUCED THE MICROBIAL COUNTS TO NON-DETECTABLE LEVELS (
