Effects of thermal and nonthermal processing technology on the quality of red sour soup after storage

Abstract In the present study, we investigated the effects of thermal preservation, such as pasteurization, and nonthermal preservation, including irradiation, sodium dehydroacetate (SDHA), and nisin, on the quality of red sour soup after storage. Single‐factor experiments were used to optimize the...

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Bibliographic Details
Main Authors: He Yangbo, Li Yongfu, Luo Xingbang, Li Guolin, Duan Zhaoyan, Chen Chaojun
Format: Article
Language:English
Published: Wiley 2021-07-01
Series:Food Science & Nutrition
Subjects:
Online Access:https://doi.org/10.1002/fsn3.2366