Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper
In this study, the effects of thermal processing (TP), high pressure processing (HHP), and preservatives addition, i.e. sodium metabisulfite (SMS), on flavor changes in acidified chili peppers were compared. In addition, their changes during different storage periods (25, 37, and 42 °C for 30 days)...
Main Authors: | , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2022-01-01
|
Series: | Current Research in Food Science |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122001241 |