Changes in qualities of minimally processed litchis: Effect of antibrowning agents, osmo-vacuum drying and moderate vacuum packaging

LWT

Volumn 41, Issue 4, 2008, Pages 660-668

  Shah, Narendra Singh ^a   Nath, Nirankar ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

Antibrowning agents; Litchi chinensis; Minimal processing; Moderate vacuum packaging; Osmo vacuum dehydration

Indexed keywords

ATMOSPHERIC PRESSURE; DRYING; FOOD PROCESSING; MICROBIOLOGY; SUGAR (SUCROSE); VACUUM;

ANTIBROWNING AGENTS; LITCHI CHINENSIS; MINIMAL PROCESSING; MODERATE VACUUM PACKAGING; OSMO-VACUUM DEHYDRATION;

FRUITS;

LITCHI CHINENSIS;

EID: 38049087497     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.04.012     Document Type: Article

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