High hydrostatic pressure technique (HHP) was used to inactivate the polyphenol oxidase (PPO) of raspberry for making raspberry products fresher and raising the
Introduction:In-situ measurement of pH under high pressure has been a challenge.It is hypothesized that the lethal effects of pressure can be attributed in
Fresh lychee and lychee in syrup were subject to various pressure (200-600 MPa),temperature (20-60 ℃) and time (10 or 20 min) and subsequently analysed for
In order to study the effect of ultra high pressure (UHP) treatment on the quality of tomato juice,the prepared tomato juice was subjected to UHP treatment
The orthogonal design including processing pressure and time was used to research the effect of the ultra-high pressure processing on the sterilization of E