The Impact of N<sub>2</sub>-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers

The Impact of N<sub>2</sub>-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers

This work aimed to evaluate the effects of N<sub>2</sub>-assisted high-pressure processing (HPP, 400 MPa/7.5 min and 500 MPa/7.5 min) on the microorganisms and physicochemical, nutritional, and sensory characteristics of fresh-cut bell peppers (FCBP) during 25 days of storage at 4 °C. Ye...

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Bibliographic Details
Main Authors: Fan Zhang, Jingjing Chai, Liang Zhao, Yongtao Wang, Xiaojun Liao
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Foods
Subjects:
bell peppers
high-pressure processing
fresh-cut bell peppers
nitrogen-assisted
storage quality
structural damage
Online Access:https://www.mdpi.com/2304-8158/10/3/508

Internet

https://www.mdpi.com/2304-8158/10/3/508

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