Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes
Puzhen Sun, Yuwei Zhang, Yanyu Zhang, Ziqian Feng, Sung Je Lee, Luca Serventi
Topics & Concepts
BlanchingShelf lifeAntimicrobialFood scienceChemistryWater activityWater contentOrganic chemistryEngineeringGeotechnical engineeringProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesTea Polyphenols and Effects