Development of Shelf Stable Ready-to-Eat VegetablePulavUsing Radiation Technology

Author:

Marathe Sushama1,Deshpande Rajalakshmi1,Tripathy Jyoti1,Jamdar Sahayog N.1

Affiliation:

1. Food Technology Division; Bhabha Atomic Research Centre, Trombay; Mumbai 400085 India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference31 articles.

1. Estimation of aroma glycosides of nutmeg and their changes during radiation processing;Ananthakumar;J. Chromatogr. A,2006

2. A review on major food borne bacterial illnesses;Addis;J. Trop. Dis.,2015

3. ASTM 2002 ASTM Standard ISO/ASTM 51204: 2002(E). Standard Practice for Dosimetry in Gamma Irradiation Facilities for Food Processing www.astm.org

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Sci. Technol.,1995

5. Estimation of aroma precursors in radiation processed fenugreek;Chatterjee;Food Chem.,2009

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