کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8415738 1545533 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Gamma irradiation inhibits browning in ready-to-cook (RTC) ash gourd (Benincasa hispida) during storage
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Gamma irradiation inhibits browning in ready-to-cook (RTC) ash gourd (Benincasa hispida) during storage
چکیده انگلیسی
The present study demonstrates the feasibility of gamma irradiation for browning inhibition in ready-to-cook (RTC) ash gourd during storage. Use of gamma irradiation for optimizing the post-processing conditions for improved visual appeal and storability of the fresh-cut produce in food industry is thus recommended. The possible use of alpha resorcylic acid as a natural browning inhibitor in fruits and vegetables is also of industrial relevance. The various approaches proposed in the study can be utilized by the food industry for maintaining visual quality of fresh-cut produce during storage thereby improving marketability of such produce.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 33, February 2016, Pages 260-267
نویسندگان
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