The effect of high hydrostatic pressure on the microbiological quality and physical-chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

Innovative Food Science and Emerging Technologies

Volumn 21, Issue , 2014, Pages 24-34

  Zhou, Chun Li ^a,b,c,d   Liu, Wei ^b,c,d   Zhao, Jing ^b,c,d   Yuan, Chi ^b,c,d   Song, Yi ^b,c,d   Chen, Dong ^b,c,d   Ni, Yuan Ying ^b,c,d   Li, Quan Hong ^b,c,d  

^a JIANGXI SCIENCE AND TECHNOLOGY NORMAL UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^d BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

High hydrostatic pressure; Physicochemical properties; Pumpkin; Storage time; Thermal treatment

Indexed keywords

AGENTS; CHEMICAL ANALYSIS; COLOR; HARDNESS; HEAT TREATMENT; HYDROSTATIC PRESSURE; MATHEMATICAL MODELS; MICROORGANISMS; PHENOLS;

CHARACTERISTICS ANALYSIS; HIGH HYDROSTATIC PRESSURE; INACTIVATION OF MICROORGANISMS; NONLINEAR MATHEMATICAL MODEL; PHYSICO-CHEMICAL CHANGES; PHYSICOCHEMICAL PROPERTY; PUMPKIN; STORAGE TIME;

DIGITAL STORAGE;

CUCURBITA; CUCURBITA MAXIMA;

EID: 84897092996     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.11.002     Document Type: Article

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