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- Woźniak, Łukasz, et al. Show all 4 Authors
- Food and bioprocess technology 2016 v.9 no.7 pp. 1100-1112
- anthocyanins; antioxidant activity; ascorbic acid; cold; cold storage; color; fruit puree; microwave treatment; molds (fungi); monitoring; nutrients; pasteurization; polyphenols; shelf life; strawberries; yeasts
- ... This study was aimed at monitoring changes in the quality of strawberry purée preserved by continuous microwave heating (MV) at 90 and 120 °C for 10 s and conventional thermal pasteurization (CTP) at 90 °C for 15 min during cold storage (6 °C), and determining its shelf-life. The shelf-life of MV and CTP-preserved products established on the basis of microbiological changes was more than 52 weeks ...