HIGHLIGHTS
- who: Massimiliano Rinaldi et al. from the Department of Food and Drug, University of Parma, Parco Area delle Scienze, A, Parma, Italy have published the research work: Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes, in the Journal: Foods 2023, 12, 1280. of /2023/
- what: In this study color texture starch-pectin total antioxidant capacity microbial count and microstructure of HPP-treated Violina cubes were evaluated. The aim of this study was to understand the changes in the microstructure, physical, chemical, and microbial properties of pumpkin . . .
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