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...

Description complète

Détails bibliographiques

Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 8 vom: 28. Dez., Seite 706-714
Auteur principal:	Venzke Klug, Tâmmila (Auteur)
Autres auteurs:	Collado, Elena, Martínez-Sánchez, Ascensión, Gómez, Perla A, Aguayo, Encarna, Artés, Francisco, Artés-Hernández, Francisco
Format:	Article en ligne
Langue:	English
Publié:	2020
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Vigna unguiculata L. Walp antioxidant capacity colour mild thermal processing non-thermal processing viscosity Antioxidants Phenols