Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks

Journal of Food Engineering

Volumn 102, Issue 1, 2011, Pages 43-48

  Chauhan, O P ^a   Raju, P S ^a   Ravi, N ^a   Singh, Asha ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Carrot; Controlled atmosphere; Fresh cut; Lignin; Minimal processing; Ozone

Indexed keywords

ASCORBIC ACIDS; CARROT; CONTROL SAMPLES; CONTROLLED ATMOSPHERE; ETHYLENE EMISSIONS; FRESH-CUT; KEEPING QUALITY; L-VALUES; LOW TEMPERATURES; MICROBIAL SPOILAGE; MINIMAL PROCESSING; OXIDATIVE ENZYMES; OZONATION; POLYPHENOL OXIDASE; QUALITY CHARACTERISTIC;

ETHYLENE; KETONES; LIGNIN; ORGANIC ACIDS; OZONE; OZONE WATER TREATMENT; OZONIZATION; SPOILAGE;

QUALITY CONTROL;

DAUCUS CAROTA;

EID: 77956618852     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.07.033     Document Type: Article

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