A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration
نویسندگان
چکیده
منابع مشابه
A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration
Hyperbaric storage (HS), storage under pressure at 25°C and 30°C, of a ready-to-eat (RTE) soup was studied and compared with refrigeration. Soup was stored at different time (4 and 8 h), temperature (4°C, 25°C, and 30°C), and pressure (0.1, 100, and 150 MPa) conditions, to compare microbial loads and physicochemical parameters. HS resulted in similar (microbial growth inhibition) to better (mic...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2015
ISSN: 2048-7177
DOI: 10.1002/fsn3.212