Effects of far-infrared irradiation and lyophilization on the contents of carotenoids, tissue structure and bacterial counts of carrot

Journal of the Food Hygienic Society of Japan

Volumn 37, Issue 6, 1996, Pages 395-400

  Namiki, Hideo ^a   Niinuma, Kazuhiko ^a   Takemura, Mariko ^b   Tou, Reiko ^b   Yanagisawa, Masaru ^c   Hirabayashi, Tatsuo ^d   Kiyokawa, Shin ^d  

^a WASEDA UNIVERSITY   (Japan)

^b Frontier Carbon Corporation   (Japan)

^c AUS Planning and Design Office   (Japan)

^d MFG Ltd   (Japan)

Author keywords

bacteriocide action; carotenoid; carrot; dried vegetable; far infrared irradiation; tissue destruction

Indexed keywords

CAROTENOID;

ARTICLE; BACTERIAL COUNT; BACTERIUM DETECTION; CARROT; CHEMICAL ANALYSIS; FOOD FREEZING; FOOD PRESERVATION; FREEZE DRYING; IRRADIATION; NONHUMAN;

BACTERIA (MICROORGANISMS); DAUCUS CAROTA;

EID: 0030482098     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.37.6_395     Document Type: Article

References (9)