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Effect of thermal and high pressure pre-treatments and of high pressure shift f...
Castro, S. M.; Van Loey, A.; Saraiva, J.; Smouth, C.; Hendrickx, M.Industrially, bell peppers are usually fiozen, after being thermally blanched, to be consumed in salads after thawing. However, texture tend to decrease after this process. Therefore, several thermal (55°C) and thermalhigh-pressure (200MPa, 25°C and 55°C) pre-treatments, with and without calcium (0.50%, wlv) addition, were studied for their possible effect on texture improvement of green bell peppers. The tempe...
Data: 2007
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Origem: RIA - Repositório Institucional da Universidade de Aveiro
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