Thermal processing of kale purée: The impact of process intensity and storage on different quality related aspects Instituut voor Landbouw-, Visserij- en Voedingsonderzoek KU Leuven
This study focused on investigating quality changes of thermally processed kale purée using an integrated targeted and untargeted approach. Low, medium, and high processing intensities (carried out at 70, 90, and 128 °C) were selected based on predetermined shelf-life targets: frozen-thawed, refrigerated, and ambient storage, respectively. The results show that that physicochemical properties determining consumer acceptability were largely ...