Effect of low-dose γ-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging

Radiation Physics and Chemistry

Volumn 76, Issue 6, 2007, Pages 1042-1049

  Baskaran, Revathy ^a   Usha Devi, A ^a   Nayak, Chetan A ^a   Kudachikar, V B ^a   Keshava Prakash, M N ^a   Prakash, Maya ^a   Ramana, K V R ^a   Rastogi, N K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

irradiation; Central composite rotatable design; Minimally processed potatoes; Optimization; Response surface methodology

Indexed keywords

FOOD PROCESSING; FOOD PRODUCTS; IRRADIATION; PACKAGING;

CENTRAL COMPOSITE ROTATABLE DESIGN; MINIMALLY PROCESSED POTATOES; RESPONSE SURFACE METHODOLOGY;

GAMMA RAYS;

CITRIC ACID; SUCROSE; SUGAR;

ARTICLE; CONCENTRATION (PARAMETERS); FOOD PACKAGING; FOOD STORAGE; GAMMA IRRADIATION; HARDNESS; NONHUMAN; POTATO; QUALITY CONTROL; RADIATION DOSE; SHELF LIFE; SURFACE PROPERTY;

GAMMA RAYS; PACKAGING; RADIATION EFFECTS;

EID: 34047103585     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2006.10.004     Document Type: Article

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