The effect of high hydrostatic pressure on the microbiological quality and physicochemical properties of lotus root during refrigerated storage

Innovative Food Science and Emerging Technologies

Volumn 19, Issue , 2013, Pages 79-84

  Dong, Peng ^b   Kong, Min ^b   Yao, Jia ^b   Zhang, Yajie ^b   Liao, Xiaojun ^c   Hu, Xiaosong ^b,c   Zhang, Yan ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Center for Fruits and Vegetables Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

High hydrostatic pressure; Lotus root; Quality; Storage

Indexed keywords

HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; INACTIVATION OF MICROORGANISMS; LOTUS ROOT; MICROBIOLOGICAL QUALITY; MICROBIOLOGICAL STABILITY; NELUMBO NUCIFERA GAERTN; PHYSICOCHEMICAL PROPERTY;

DIGITAL STORAGE; ENERGY STORAGE; HARDNESS; HYDROSTATIC PRESSURE; IMAGE QUALITY; MICROORGANISMS; RAPID THERMAL ANNEALING;

QUALITY CONTROL;

NELUMBO NUCIFERA;

EID: 84880056632     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.03.004     Document Type: Article

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