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Thermal processing (TP) combined with multi-cycle high pressure processing (HPP) was explored to inactivate microbes in Bullacta exarata. Samples processed by TP with multi-cycle HPP were analyzed both by culture-dependent and -independent methods during refrigerated storage. Total microbial counts, psychrophilic bacteria counts, pH values, and conductivities were determined. TP and HPP processes...
The effect of blanching pretreatment on carrot texture attribute, rheological behavior, and cell structure was explored. Compared with 90 °C for 4 min, blanching at 60 °C for 40 min increased the texture attributes and elasticity strength, and reduced the viscosity of carrots. Rheological characterizations (from large-scale texture profile analysis (TPA) and small-scale dynamic oscillatory and creep/recovery...
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