机译:渗透预处理和高压冷巴氏杀菌对鲜切西红柿货架期延长的阻碍作用
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5, Iroon Polytecniou, 15780, Zografou, Athens, Greece;
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5, Iroon Polytecniou, 15780, Zografou, Athens, Greece;
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5, Iroon Polytecniou, 15780, Zografou, Athens, Greece;
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5, Iroon Polytecniou, 15780, Zografou, Athens, Greece;
Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Agiou Spyridonos, 12243, Aigaleo, Athens, Greece;
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5, Iroon Polytecniou, 15780, Zografou, Athens, Greece;
Chilled storage; cold pasteurisation; glycerol; high pressure; Lycopersicon esculentum; osmotic dehydration; shelf life;
机译:在不同温度下储存的鲜切西红柿的抗氧化性能和保质期延长
机译:冷血浆结合脂质体乙醇椰子壳提取物:亚洲鲈鱼薄膜延伸的潜在障碍技术,修改气氛下包装
机译:通过组合渗透压和高压加工,微小加工鲜切桃和杏零的延长的保质期
机译:近切蔬菜的致病微生物和货物延伸的控制措施
机译:362通过改性气氛和低温延长鲜切番茄片的保质期