Effects of High Hydrostatic Pressure versus Thermal Pretreatment on the Quality of Vacuum Freeze-Dried Reconstituted Fruit and Vegetable Cubes
Mango, melon, pineapple, and carrot were processed into reconstituted fruits and vegetable cubes by conventional thermal pretreatment (TP) or high hydrostatic pressure (HHP) pretreatment at different pressures followed by freeze drying (FD). The effects of different HHP pressures on the physicochemi...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-024.pdf |