Pyramided effects of γ‐irradiation, packaging, and low‐temperature storage on quality, sensory and microbial attributes of minimally processed onion rings-Reference-Cited by-同舟云学术

Pyramided effects of γ‐irradiation, packaging, and low‐temperature storage on quality, sensory and microbial attributes of minimally processed onion rings

Published:2022-01-17 Issue:9 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Sharma Pallavi¹^ORCID,Sharma S. R.¹^ORCID,Dhall R. K.²,Mittal T. C.¹,Chavan Prasad¹^ORCID

Affiliation:

1. Department of Processing and Food Engineering College of Agricultural Engineering and Technology Punjab Agricultural University Ludhiana India

2. Department of Vegetable Science College of Horticulture and Forestry Punjab Agricultural University Ludhiana India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16305

Reference45 articles.

1. Comparative evaluation of the mineral profile and other selected components of onion and garlic;Akinwande B. A.;International Food Research Journal,2015

2. Anonymous(2018).https://agricoop.gov.in/sites/default/files/agristatglance2018pdf

3. Irradiation Applications in Vegetables and Fruits: A Review

4. UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries

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