High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review / Suzihaque Maqsood-ul-Haque and Nur Aiedatul Shahirah Kamal

Highly processed and ready to eat food keep has been in high demand from the consumers from day to day. Thermal pasteurization can lead to undesirable sensory changes and there could be a high risk in ingesting pathogenic microbes from lack of proper pasteurization. High-pressure processing (HPP) co...

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Bibliographic Details
Main Authors: Maqsood-ul-Haque, Suzihaque, Kamal, Nur Aiedatul Shahirah
Format: Article
Language:English
Published: Universiti Teknologi MARA 2021
Subjects:
Online Access:http://ir.uitm.edu.my/id/eprint/48972/1/48972.pdf
http://ir.uitm.edu.my/id/eprint/48972/
https://mjcetfkk.uitm.edu.my/
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