Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

An innovative cowpea puree containing 78.8% of fresh cowpea seeds was developed. Microwave treatment (8 kW/35 s), high hydrostatic pressure (550 MPa/10 min/23 ℃) or sous vide treatment (80 ℃, 3 min) were assayed as processing techniques. Blended fresh cowpea samples were used as control. Quality cha...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 8 vom: 28. Dez., Seite 706-714
1. Verfasser:	Venzke Klug, Tâmmila (VerfasserIn)
Weitere Verfasser:	Collado, Elena, Martínez-Sánchez, Ascensión, Gómez, Perla A, Aguayo, Encarna, Artés, Francisco, Artés-Hernández, Francisco
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2020
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Vigna unguiculata L. Walp antioxidant capacity colour mild thermal processing non-thermal processing viscosity Antioxidants Phenols