Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam
In the present work the effect of the processing by high hydrostatic pressures (HPP) was assessed as an alternative to the thermal treatment of pasteurization in olive jam. The effects of both treatments on the product after processing were compared and stability during storage under refrigeration w...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2013-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1450 |