Pre-processed spice mix formulation and changes in its quality during storage-Reference-Cited by-同舟云学术

Pre-processed spice mix formulation and changes in its quality during storage

Published:2006-08 Issue:6 Volume:39 Page:613-620
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Modi V.K.,Sidde Gowda G.S.,Sakhare P.Z.,Mahendrakar N.S.,Narasimha Rao D.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Protection of spice quality using clear plastic packaging;Alvarez;Dairy and Food Sanitation,1984

2. AOAC. (1999). Official Methods of Analysis. 5th Revision, (16th ed.) Washngton, DC: Association of Official Analytical Chemists.

3. APHA. (2001). Compendium of methods for the microbiological examination of foods, (4th edn.) Washingtion, DC, USA: American Pubic Health Association.

4. Chemical and nutritional changes in food during extraction;Camire;CRC Critical Reviews in Food Science and Nutrition,1990

5. A survey on the sensory preference for making summer kimchi by nationwide region;Cha;Journal of Korean Society of Food Science and Nutrition,2003

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce;Frontiers in Food Science and Technology;2023-09-19

2. Gamma irradiation for shelf‐stable and ready‐to‐eat shrimp chili paste;Journal of Food Processing and Preservation;2022-10-02

3. Physical Properties of Vegetable Food Seasoning Powders;10th Central European Congress on Food;2022

4. Effect of pretreatment and low‐temperature low humidity drying on quality characteristics of coriander foliage;Flavour and Fragrance Journal;2019-10-18

5. Post Harvest Technology and Value Addition of Spices;Indian Spices;2018