Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing

Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing

The study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100–600 MPa) and holding time (30–600 s). HPP at 527 MPa...

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Bibliographic Details
Main Authors: Henock Woldemichael Woldemariam, Shimelis Admassu Emire, Paulos Getachew Teshome, Stefan Töpfl, Kemal Aganovic
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Heliyon
Subjects:
High pressure processing
Inactivation
Microorganisms
Modeling
Optimization
Red pepper paste
Online Access:http://www.sciencedirect.com/science/article/pii/S240584402203729X

Internet

http://www.sciencedirect.com/science/article/pii/S240584402203729X

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