Effect of gamma irradiation on microbial analysis, antioxidant activity, sugar content and color of ready-to-use tamarind juice during storage

LWT

Volumn 42, Issue 1, 2009, Pages 101-105

  Lee, Ju Woon ^a   Kim, Jae Kyung ^a   Srinivasan, Periasamy ^a   Choi, Jong il ^a   Kim, Jae Hun ^a   Han, Sang Bae ^b   Kim, Duk Jin ^c   Byun, Myung Woo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Korea Food and Drug Administration   (South Korea)

^c Daegu University   (South Korea)

Author keywords

Antioxidant activity; Gamma irradiation; Microbial decontamination; Ready to use tamarind juice; Sensory evaluation

Indexed keywords

ANTIOXIDANTS; DEIONIZED WATER; GAMMA RAYS; IRRADIATION; SENSORY ANALYSIS;

ANTIOXIDANT ACTIVITIES; DISTILLED WATER; FOOD DECONTAMINATION; GAMMA IRRADIATION; MICROBIAL ANALYSIS; MICROBIAL DECONTAMINATION; MICROBIOLOGICAL ASSAYS; READY TO USE; READY-TO-USE TAMARIND JUICE; SUGAR CONTENT;

COLOR;

TAMARINDUS INDICA;

EID: 53149089781     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.06.004     Document Type: Article

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