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(i)
Soup of mixed
zucchini, potatoes and peas
Protocols
and analysis
The soups
sample were provided by CAMST and they were subjected to different HPH
treatments at Niro Soavi (Parma).
Bacterial
reduction of naturally contaminating flora, deliberately
inoculated pathogens and spoilage microorganisms during HPH
treatments and bacterial re-growth during storage after
treatment were evaluated. Also chemico-physical,
microstructural, nutritional and sensory changes due to HPH
treatments were assessed by UNIBO, UPV and CAMST.
Microstructure and physico-chemical analysis
SEM, viscosity, pH, water activity
Microbiological analysis
Total mesophilic bacteria, inoculated spoilage and
pathogens
Nutritional
analysis
Sensory
analysis
by untrained panellist
(ii)
Apricot, orange and carrot mixed juice
Bacterial
reduction of naturally contaminating flora, deliberately
inoculated pathogens and spoilage microorganisms during HPH
treatments and bacterial re-growth during storage after
treatment were evaluated. Also chemico-physical,
microstructural, nutritional and sensory changes due to HPH
treatments were assessed by UNIBO, UPV and CAMST.
Microstructure and physico-chemical analysis
SEM, viscosity, pH, water activity
Microbiological analysis
Total mesophilic bacteria, inoculated spoilage and
pathogens
Nutritional
analysis
Sensory analysis
by untrained panellist
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