Improvement of shelf-life and microbiological quality of minimally processed refrigerated capsicum by gamma irradiation

International Journal of Food Sciences and Nutrition

Volumn 55, Issue 4, 2004, Pages 291-299

  Ramamurthy, M S ^a   Kamat, Anu ^a   Kakatkar, Arati ^a   Ghadge, Nandkumar ^a   Bhushan, Brij ^a   Alur, Madhavesh ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; CAROTENOID; CHLOROPHYLL;

ARTICLE; BACTERIUM CONTAMINATION; CHEMICAL ANALYSIS; COLIFORM BACTERIUM; CONTROLLED STUDY; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD STORAGE; FREEZING; GAMMA IRRADIATION; HYGIENE; LISTERIA; NUTRIENT CONTENT; NUTRITIONAL VALUE; PEPPER; RADIATION DOSE; SHELF LIFE; TEMPERATURE; YERSINIA;

ASCORBIC ACID; BACTERIA; CAPSICUM; CAROTENOIDS; CHLOROPHYLL; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD IRRADIATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; GAMMA RAYS;

BACTERIA (MICROORGANISMS); CAPSICUM; LISTERIA; YERSINIA;

EID: 4644238971     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480412331290503     Document Type: Article

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