Microbial Shelf-Life, Starch Physicochemical Properties, and in Vitro Digestibility of Pigeon Pea Mi...
Microbial Shelf-Life, Starch Physicochemical Properties, and in Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing
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Publisher
Switzerland: MDPI
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Language
English
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Publisher
Switzerland: MDPI
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Contents
This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of
O157:H7 in pigeon pea milk by more than 5 log CFU/mL. During the subsequent 21-day refrigerated stora...
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Full title
Microbial Shelf-Life, Starch Physicochemical Properties, and in Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing
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TN_cdi_doaj_primary_oai_doaj_org_article_5b5d8aae2f754953b3cc492d67895698
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_5b5d8aae2f754953b3cc492d67895698
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules25112516
