| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7585169 | Food Chemistry | 2018 | 34 Pages |
Abstract
- CaCl2 dip treatment improved shelf life and tissue calcium level in shredded cabbage.
- Integrating CaCl2 dip with 12-15% O2 and 5-7% CO2 EMAP further improved shelf life.
- Optimized protocol maintained antioxidants, and cellular integrity of cabbage tissues.
- Dimethyl trisulphide is a volatile indicator of freshness for packed shredded cabbage.
- Pectinolysers and coliforms can be used as microbiological spoilage indicators.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
K Ranjitha, D.V. Sudhakar Rao, K.S. Shivashankara, Tapas Kumar Roy,