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Updated: May 5, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

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高水静压处理丰富番茄的质量变化

Furkan Erdem1, Ozan Tas1, Nursen Erol2

  • 1Department of Food Engineering, Middle East Technical University, Ankara, Türkiye.

Journal of the science of food and agriculture
|July 6, 2024
PubMed
概括

高水静压 (HHP) 处理番茄提高了和烯含量和抗氧化能力. 这种新的方法与传统的热处理方法相匹配,用于减少微生物,同时保持质量.

关键词:
地中海饮食 地中海饮食高水静压的高水静压压力植物蛋白质 植物蛋白质番茄 番茄 番茄

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