High pressure processing of hummus: Enhancing microbial safety and stability, and reducing lipid oxidation

High pressure processing of hummus: Enhancing microbial safety and stability, and reducing lipid oxidation

Hummus provides an ideal environment for microbial growth. The objectives of this study were to evaluate the effect of high-pressure processing (HPP) on i) microbial safety/quality, ii) physical/chemical properties, and iii) sensory characteristics of hummus. Uninoculated and hummus inoculated with...

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Bibliographic Details
Main Authors: Tareq M. Osaili, Dinesh Kumar Dhanasekaran, Fayeza Hasan, Reyad S. Obaid, Anas A. Al-Nabulsi, Amin N. Olaimat, Leila Cheikh Ismail, Hayder Hasan, Mutamed Ayyash, Gafar Babatunde Bamigbade, John Ortiz, Richard Holley
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Heliyon
Subjects:
Chickpeas
Nonthermal processing
Shelf life
Salmonella
E. coli O157:H7
L. monocytogenes
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844025009703
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