Effect of high pressure pretreatment on myrosinase-glucosinolate system, physicochemical and bacterial properties during fermentation of brine-pickled radishes
FOOD RESEARCH INTERNATIONAL（2022）
Abstract
•HHP promoting the conversion process in the myrosinase–glucosinolate system.•SEM showed that HPP induces cellular damage to radish.•HHP modify physiochemical characteristics, and decrease microbial risk.•HHP has the potential for application in the vegetable pickle processing.
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Key words
High hydrostatic pressure,Pickle,Radish,Isothiocyanates,Bacterial community
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