Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.)

To evaluate the possibility of using high pressure as an alternative to canning for lychee preservation, fresh lychees and samples preserved in syrup were subjected to various pressures (200-600 MPa), temperatures (20-60°C) and times (10 or 20 min) and subsequently analysed for physical attributes,...

Full description

Saved in:
Bibliographic Details
Main Authors: C. Phunchaisri, A. Apichartsrangkoon
Format: Journal
Published: 2018
Subjects:
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=18044375549&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/62059
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University