Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam

Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam

In the present work the effect of the processing by high hydrostatic pressures (HPP) was assessed as an alternative to the thermal treatment of pasteurization in olive jam. The effects of both treatments on the product after processing were compared and stability during storage under refrigeration w...

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Bibliographic Details
Main Authors: J. Delgado-Adamez, M. N. Franco, J. Sánchez, C. de Miguel, M. R. Ramírez, D. Martín-Vertedor
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2013-09-01
Series:Grasas y Aceites
Subjects:
high hydrostatic pressure
microbiology
olive jam
sensory analysis
thermal pasteurization
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1450

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