Effect of high pressure processing on the microbiological, physicochemical and enzymatic properties of jackfruit (Artocarpus heterophyllus L.) bulb
The effect of high pressure processing (HPP) on the microbiological, physicochemical and enzymatic properties of jackfruit bulbs at different pressures and holding times was studied. The pressure and holding time used in this study were 300, 400, 500 and 600 MPa at 3, 5, 10 and 15 min, respectively....
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/79517/1/Effect%20of%20high%20pressure%20processing%20on%20the%20microbiological%2C%20physicochemical%20and%20enzymatic%20properties%20of%20jackfruit%20.pdf http://psasir.upm.edu.my/id/eprint/79517/ https://www.myfoodresearch.com/vol-39474issue-3.html |
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