Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (<i>Brassica oleracea</i> var. Botrytis)

Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (<i>Brassica oleracea</i> var. Botrytis)

In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 or 5 min, 20 °C) of cauliflower. Microbial she...

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Bibliographic Details
Main Authors: Marcin A. Kurek, Christian Finnseth, Dagbjørn Skipnes, Tone Mari Rode
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Applied Sciences
Subjects:
high-pressure processing
microbiology
cauliflower
texture
Online Access:https://www.mdpi.com/2076-3417/12/12/6013

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