High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: Microbial safety, nutrient, quality, and packaging evaluation
Saleh Al‐Ghamdi, Chandrashekhar R. Sonar, Juhi Patel, Zeyad Albahr, Shyam S. Sablani
Topics & Concepts
Food scienceSquashSterilization (economics)ChemistryBacillus amyloliquefaciensShelf lifeVitamin CNutrientHorticultureFermentationBiologyForeign exchange marketMonetary economicsForeign exchangeOrganic chemistryEconomicsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyPostharvest Quality and Shelf Life Management