... to improve the pH reduction of vegetable, with the aim to assure the inhibition of the out-grow of Clostridium botulinum spores in the production of canned food. The results stated the possibility ... the Toc isomers [for a-Toc, y=0.4508x-0.0927 (R2=0.9682); for b-Toc, y=0.7795x-0 .30 17 (R2=0.9488); for g-Toc, y=1.2 532 x-0.7692 (R2=0.9887); and for δ-Toc, y=1.2454x-0.9 934 (R2=0.9752)] were ... fast reduction of pH without the use of high temperature of acid solution as in the case of acidifying-blanching. However, the authors reported the effect of VI on visual aspect of vegetable...