Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (<i>Bertholletia excelsa</i>) Beverages: Sensorial and Quality Characteristics during Cold Storage

Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (<i>Bertholletia excelsa</i>) Beverages: Sensorial and Quality Characteristics during Cold Storage

The effect of high-pressure homogenization (HPH) on the inactivation of Escherichia coli and the stability of the quality properties of Brazil nut beverages were studied. E. coli was used as target microorganism to validate the HPH process (pressures from 50 to 180 MPa and inlet temperatures (Ti) fr...

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Bibliographic Details
Main Authors: Wilson V. Vasquez-Rojas, Sara Parralejo-Sanz, Diana Martin, Tiziana Fornari, M. Pilar Cano
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Beverages
Subjects:
Brazil nut
plant-based beverage
ultra-high-pressure homogenization
microbial inactivation
sensorial analysis
shelf-life period
Online Access:https://www.mdpi.com/2306-5710/9/1/22

Internet

https://www.mdpi.com/2306-5710/9/1/22

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