Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

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)...

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Bibliographic Details
Main Authors: Xi Bao, Shiyao Zhang, Xueting Zhang, Yongli Jiang, Zhijia Liu, Xiaosong Hu, Junjie Yi
Format: Article
Language:English
Published: Elsevier 2022-01-01
Series:Current Research in Food Science
Subjects:
Flavor
Acidified chili pepper
Pasteurization processing
Storage
Multivariate analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927122001241

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http://www.sciencedirect.com/science/article/pii/S2665927122001241

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