High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour, Microbial Counts, and Bioactive Compounds

High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour, Microbial Counts, and Bioactive Compounds

HPP at 600 MPa alone, and in combination with US at 20 kHz (200 W), was applied to minimally processed potatoes of two commonly grown cultivars in Ireland. Changes in colour and microbial load (<i>Enterobacteriaceae</i>, total aerobic count, <i>Salmonella</i>, yeasts, and mou...

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Bibliographic Details
Main Authors: Konstantina Tsikrika, Des Walsh, Ashik Joseph, Catherine M. Burgess, Dilip K. Rai
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Molecules
Subjects:
nonthermal technologies
high-pressure processing
ultrasound
shelf-life
polyphenols
potatoes
Online Access:https://www.mdpi.com/1420-3049/26/9/2614

Internet

https://www.mdpi.com/1420-3049/26/9/2614

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