The effect of high hydrostatic pressure on the natural microorganisms in cucumber juice was studied.Inactivation of bacteria and the mold & yeast at 300 MPa
Emerging, Non-Thermal processing technologies are becoming widespread in the food industry, mainly as post-packaging interventions for food safety assurance
The parameters of blanching, enzymatic treatment and sterilization by ultra high pressure (UHP) for radish juice processing were investigated.The results sh
Rice protein, by-product from rice syrup industry, was high thermal-denatured protein, which was poor water solubility, even by enzymetic hydrolysis at any