TY - GEN 
AU - Hernández Carrión, María
AU - Hernando Hernando, María Isabel
AU - Sotelo Díaz, I.
AU - Quintanilla Carvajal, M.X.
AU - Quiles, A.
PY - 2015
UR - http://hdl.handle.net/10818/37250
AB - The aim of this work was to evaluate the effect of HHP treatment and PAST on the microstructure of red Lamuyo-type sweet peppers using image analysis and to determine the parameters that allow characterizing the changes observed on the structure using...
LA - eng
PB - Innovative Food Science & Emerging Technologies
KW - High hydrostatic pressure
KW - Image analysis
KW - Microstructure
KW - Pasteurization
KW - Red pepper
TI - Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
DO - 10.1016/j.ifset.2014.10.011
ER -