High Pressure Processing (HPP) Applied on the Production and Stabilization of Sicilian Artisanal Gelato Mixture
In this study High Pressure Processing (HPP) was applied on mango gelato mixtures to evaluate the possible application as a pasteurization method to prolong shelf life of gelato. Microbiological analysis revealed that HPP treatment inhibited the growth of the main spoilage and pathogenic microorgani...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
AIDIC Servizi S.r.l.
2025-10-01
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| Serier: | Chemical Engineering Transactions |
| Online adgang: | https://www.cetjournal.it/index.php/cet/article/view/15490 |
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