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Journal of Food Quality
Volume 2018, Article ID 7863670, 9 pages
https://doi.org/10.1155/2018/7863670
Research Article

High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters

1College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
2Key Laboratory of Equipment and Information in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
3Department of Food Science, McGill University, Macdonald Campus, Sainte-Anne-de-Bellevue, QC, H9X3V9, Canada

Correspondence should be addressed to Huanhuan Li; moc.621@523eelnauhnauh

Received 14 September 2017; Accepted 23 January 2018; Published 19 February 2018

Academic Editor: Encarna Aguayo

Copyright © 2018 Yong Yu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Yong Yu, Xiuping Jiang, Hosahalli S. Ramaswamy, Songming Zhu, and Huanhuan Li, “High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters,” Journal of Food Quality, vol. 2018, Article ID 7863670, 9 pages, 2018. https://doi.org/10.1155/2018/7863670.