Quality of bamboo shoots during storage as affected by high hydrostatic pressure processing

Quality of bamboo shoots during storage as affected by high hydrostatic pressure processing

The effect of high hydrostatic pressure (HHP) processing on the quality of bamboo shoots during a storage period of 15 d at room temperature was investigated. The results indicated that when compared to other methods, the bamboo shoots treated at 300 MPa for 10 min displayed the best quality when st...

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Bibliographic Details
Main Authors: Xuanlin Li, Yage Xing, Yuru Shui, Xiaotong Cao, Ruohan Xu, Qinglian Xu, Xiufang Bi, Xiaocui Liu
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:International Journal of Food Properties
Subjects:
bamboo shoot
high hydrostatic pressure
room temperature storage
lignification
quality
Online Access:http://dx.doi.org/10.1080/10942912.2021.1914084

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