Changes in quality of ready-to-eat dehydrated carrot shreds during storage

被引：0
|
作者：
Sagar, V.R. [1 ]
机构：
[1] Division of Post-harvest Technology, Indian Agricultural Research Institute, New Delhi-110 012, India
来源：
Journal of Food Science and Technology | 2009年 / 46卷 / 02期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
11
引用
收藏
页码：177 / 178
相关论文
共 50 条
  • [21] Quality Changes and Safety Evaluation of Ready-to-Eat Roasted Antarctic Krill(Euphausia superba) During Storage at Room Temperature(25℃)
    YANG Xu
    SHI Yongfu
    CAI Youqiong
    CHI Hai
    JournalofOceanUniversityofChina, 2023, 22 (01) : 235 - 241
  • [22] Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage
    Szydlowska, Aleksandra
    Zielinska, Dorota
    Trzaskowska, Monika
    Neffe-Skocinska, Katarzyna
    Lepecka, Anna
    Okon, Anna
    Kolozyn-Krajewska, Danuta
    FOODS, 2022, 11 (22)
  • [23] Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage
    Qiu, Mengjia
    Xiao, Xingning
    Xiao, Yingping
    Ma, Jiele
    Yang, Hua
    Jiang, Han
    Dong, Qingli
    Wang, Wen
    FOODS, 2022, 11 (22)
  • [24] COMPARISON OF MICROBIOLOGICAL QUALITY OF READY-TO-EAT DELICATESSEN PRODUCT WITH RESPECT TO STORAGE TEMPERATURE
    Kunova, Simona
    Kacaniova, Miroslava
    Kluz, Maciej
    Lopasovsky, Lubomir
    JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2015, 4 (06): : 560 - 563
  • [25] Overall quality and antioxidant enzymes of ready-to-eat 'Purple Queen' pomegranate arils during cold storage
    Adiletta, Giuseppina
    Petriccione, Milena
    Liguori, Loredana
    Zampella, Luigi
    Mastrobuoni, Francesco
    Di Matteo, Marisa
    POSTHARVEST BIOLOGY AND TECHNOLOGY, 2019, 155 : 20 - 28
  • [26] The sensory quality and textural property of Ready-to-eat sea cucumber in storage period
    Hou Hong-man
    Cui Yu-na
    Tang Liang
    Zhang Gong-liang
    Sun Li-ming
    ADVANCES IN MATERIALS AND MATERIALS PROCESSING IV, PTS 1 AND 2, 2014, 887-888 : 619 - 622
  • [27] Microbiological quality in convenient ready-to-eat vegetables during shelf life
    Morgado, Catia
    Pestana, Jose M.
    Guerra, Manuela M.
    Brandao, Carlos
    AIMS AGRICULTURE AND FOOD, 2018, 3 (04): : 372 - 383
  • [28] Effect of Salt Concentration on Muscle Quality of Ready-to-eat Shrimp (Solenocera crassicornis) During Chilled Storage
    Wu Y.
    Liao Y.
    Du Q.
    Zhou T.
    Shui S.
    Zhang B.
    Science and Technology of Food Industry, 2023, 44 (02) : 90 - 97
  • [29] Shelf life and quality of "Ready-to-eat" edamame
    Archbold, Douglas
    Zhao, Xiaodan
    Johnstone, Chlodys
    HORTSCIENCE, 2008, 43 (04) : 1148 - 1149
  • [30] Quality Changes and Safety Evaluation of Ready-to-Eat Roasted Antarctic Krill (Euphausia superba) During Storage at Room Temperature (25°C)
    Xu Yang
    Yongfu Shi
    Youqiong Cai
    Hai Chi
    Journal of Ocean University of China, 2023, 22 : 235 - 241
12345