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It was reported that moderate heat (100C) with 100MPa pressure (MHP) treatment for long periods of time (12h) could kill thermostatic bacterial spores. The aim of this work was to investigate the effect of MHP treatments on the quality of carrots in relation to textural changes, release of pectic substances and color change. Fresh carrot (Duncus carota) tissue was subjected to long periods (3, 6,...
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