Browning and Carotenoid Oxidation in Some High Moisture Fruit Slices Prepared by Hurdle Technique as Compared with Intermediate Moisture Fruits during Storage

Journal of Food Science and Technology

Volumn 36, Issue 6, 1999, Pages 555-557

  Jayaraman, K S ^a   Vibhakara, H S ^a   Ramanuja, M N ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Carotenoid oxidation; Component transfer; Fruit slices; Hurdle technique; Intermediate moisture technique; Non enzymatic browning

Indexed keywords

EID: 0345912816     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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