Quality changes in high hydrostatic pressure treated enriched tomato sauce.

Furkan ErdemOzan TasNursen ErolMecit Halil Oztop Hami Alpas

Published in: Journal of the science of food and agriculture (2024)

Combined pressure-temperature treatments improve results, reduce time consumption. 500 MPa/50 °C treatments provided retention of quality parameters and significant reduction in microbial activity. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Keyphrases

public health
climate change
microbial community
quality improvement
risk assessment
human health