Radiation processing of minimally processed sprouts (dew gram and chick pea): Effect on sensory, nutritional and microbiological quality

被引：0
|
作者：
Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400 085, India [1 ]
不详 [2 ]
机构：
来源：
Int. J. Food Sci. Technol. | / 3卷 / 620-626期
关键词：
Compendex;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Carotenoids
引用
收藏
相关论文
共 46 条
  • [21] Effect of radiation processing on nutritional, functional, sensory and antioxidant properties of red kidney beans
    Marathe, S. A.
    Deshpande, R.
    Khamesra, Arohi
    Ibrahim, Geeta
    Jamdar, Sahayog N.
    RADIATION PHYSICS AND CHEMISTRY, 2016, 125 : 1 - 8
  • [22] Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta
    Shreenithee, C. R.
    Prabhasankar, P.
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2013, 7 (04) : 166 - 176
  • [23] Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta
    C. R. Shreenithee
    P. Prabhasankar
    Journal of Food Measurement and Characterization, 2013, 7 : 166 - 176
  • [24] Effect of post-processing radiation treatment on physico-chemical, microbiological and sensory quality of dried apple chips during storage
    Hussain, Peerzada R.
    Wani, Idrees A.
    Rather, Sarver A.
    Suradkar, Prashant
    Ayob, Omeera
    RADIATION PHYSICS AND CHEMISTRY, 2021, 182
  • [25] Changes in physiological and some nutritional, nutraceuticals, chemical-physical, microbiological and sensory quality of minimally processed cactus pears cvs "Bianca', "Gialla' and "Rossa' stored under passive modified atmosphere
    Palma, Amedeo
    Continella, Alberto
    La Malfa, Stefano
    D'Aquino, Salvatore
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 98 (05) : 1839 - 1849
  • [26] Effect of soaking conditions with citric acid, ascorbic acid and potassium sorbate on the physicochemical and microbiological quality of minimally processed jackfruit
    Ulloa, J. A.
    Aguilar-Pusian, J. R.
    Rosas-Ulloa, P.
    Galaviz-Ortiz, K. M. del C.
    Ulloa-Rangel, B. E.
    CYTA-JOURNAL OF FOOD, 2010, 8 (03) : 193 - 199
  • [27] Effect of the addition of pigeon pea (Cajanus cajan) flour on the chemical, nutritional and sensory quality of cassava bread ("casabe")
    Ciarfella, A. T.
    Perez S, E.
    Tovar, J.
    Sanchez, T.
    Dufour, D.
    REVISTA DE LA FACULTAD DE AGRONOMIA DE LA UNIVERSIDAD DEL ZULIA, 2013, 30 (01): : 131 - 148
  • [28] Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study
    Roberta Ansorena, M.
    Rosario Moreira, M.
    Roura, Sara I.
    POSTHARVEST BIOLOGY AND TECHNOLOGY, 2014, 94 : 1 - 13
  • [29] Gamma radiation processing for extending shelf-life and ensuring quality of minimally processed ready-to-eat onions
    Khade, H. D.
    Saxena, Sudhanshu
    Hajare, Sachin N.
    Gautam, Satyendra
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2023, 60 (08): : 2265 - 2274
  • [30] Gamma radiation processing for extending shelf-life and ensuring quality of minimally processed ready-to-eat onions
    H. D. Khade
    Sudhanshu Saxena
    Sachin N. Hajare
    Satyendra Gautam
    Journal of Food Science and Technology, 2023, 60 : 2265 - 2274
12345