Storage stability of dried onion part I. Color

Journal of Food Quality

Volumn 21, Issue 6, 1998, Pages 505-516

  Lewicki, P P ^a   Pomaranska LAzuka W ^a   Witrowa Rajchert, D ^a   Nowak, D ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0039397947     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1998.tb00540.x     Document Type: Article

References (13)

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3. KIM, H., JO, K.-S., KWON, D.-Y. and PARK, M.-H. 1992. Effect of drying temperature and sulfiting on the qualities of dried garlic slices. J. Korean Agric. Chem. Soc. 35 (1), 6-9.
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5. LEWICKI, P.P., WITROWA-RAJCHERT, D. and NOWAK, D. 1998. Effect of pretreatment on kinetics of convection drying of onion. Drying Technology 16, 83-100.
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8. MICHALIK, H. and SIDOR, A. 1993. Przydatność odmian cebuli do suszenia. Nowości Warzywnicze 22, 29-34.
9. PELEG, Y., MANNHEIM, C.H. and BERK, Z. 1970. Changes in quality of dehydrated kibbled onions during storage. J. Food Sci. 35, 513-517.
10. RAINA, B.L., TEOTIA, M.S., PRUTHI, J.S., KALRA, C.L., SINGH, J. and NANDPURI, K.S. 1988. Studies on the evaluation of some new onion cultivars for their suitability for dehydration. Indian Food Packer 42 (1), 7-14.
11. SHANNON, S., YAMAGUCHI, M. and HOWARD, F.D. 1967. Precursors involved in the formation of pink pigments in onion purees. J. Agr. Food Chem. 15, 423-426.
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