Quality changes in combined pressure-thermal treated acidified vegetables during extended ambient temperature storage

A study assessed combined pressure-thermal treatment effect on quality attributes of selected acidified vegetables (banana pepper, red beets and green asparagus) over 30 days storage at 25 °C. Vegetables were acidified by suspending them in pickling liquid either through thermal blanching or 8 h sto...

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Veröffentlicht in:	Innovative food science & emerging technologies 2018-10, Vol.49, p.146-157
Hauptverfasser:	Kamat, Shreya S., Dash, Kshirod K., Balasubramaniam, V.M.
Format:	Artikel
Sprache:	eng
Schlagworte:	ambient temperature beets Blanching brix color Crunchiness index enzyme activity Extended shelf life food industry hardness heat high pressure treatment liquids manufacturing peppers peroxidase pickles pickling Pressure-thermal treatment shelf life storage temperature Texture
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