Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage.
Panda A, Coelho P, Alvarenga NB, Silva JLD, Lampreia C, Santos MT, Pinto CA, Amaral RA, Saraiva JA, Dias J.
Panda A, et al.
Foods. 2022 Mar 27;11(7):970. doi: 10.3390/foods11070970.
Foods. 2022.
PMID: 35407057
Free PMC article.
Results showed that 600 MPa/20 min processing was the most effective controlling mesophilic group, presenting 3.8 log cfu/g after 12 months of storage, and inactivating moulds and yeasts after HPP treatment. Colour was affected by storage, including a reduction in the L* p …
Results showed that 600 MPa/20 min processing was the most effective controlling mesophilic group, presenting 3.8 log cfu/g after 12 months …