Method for qualitative restriction of enzymatic browning and ensuring microbiological safety for vegetables, fruits and mushrooms, basing on the hybrid technology that utilizes high pressures

摘要

the solution is a way to remove or minimize browning enzyme quality mushrooms, fruit and vegetables,combined with obtaining a high microbiological safety and allowing the behavior of fresh product, in particular, nutritional valuebioaktywnou015bci and texture and sensory qualities, thanks synergicznemu action respectively sprofilowanych changes, static and dynamic, and ultrasound.