| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9954395 | Innovative Food Science & Emerging Technologies | 2018 | 41 Pages |
Abstract
The research documented the quality changes in selected acidified vegetable pickles subjected to various pressure-thermal treatments. By reducing thermal impact, high pressure treatment in combination with modest heat can help preserve quality attributes of acidified vegetable pickles with the extended shelf life. The knowledge from this study could help the food processors in deciding relevance of high pressure processing for industrial manufacturing of acidified low-acid shelf-stable vegetable matrices.
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Authors
Shreya S. Kamat, Kshirod K. Dash, V.M. Balasubramaniam,