Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO 2 Process

This work presents a feasibility lab-scale study for a new preservation method to inactivate microorganisms and increase the shelf life of pre-packed fresh-cut products. Experiments were conducted on coriander leaves and fresh-cut carrots and coconut. The technology used the combination of hydrostat...

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Veröffentlicht in:	Foods 2022-12, Vol.12 (1)
Hauptverfasser:	Zambon, Alessandro, González-Alonso, Víctor, Lomolino, Giovanna, Zulli, Riccardo, Rajkovic, Andreja, Spilimbergo, Sara
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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