Gamma irradiation treatment of minimally processed kiwi fruit to maintain physicochemical quality and prevent microbial proliferation during refrigerated storage-Reference-Cited by-同舟云学术

Gamma irradiation treatment of minimally processed kiwi fruit to maintain physicochemical quality and prevent microbial proliferation during refrigerated storage

Published:2021-02-03 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Hussain Peerzada R.¹^ORCID,Rather Sarver A.¹,Suradkar Prashant P.¹,A Omeera²

Affiliation:

1. Astrophysical Sciences Division Nuclear Research Laboratory Bhabha Atomic Research Centre Srinagar India

2. Department of Food Technology Faculty of Engineering and Interdisciplinary Sciences Jamia Hamdard (Hamdard University) New Delhi India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15309

Reference45 articles.

1. Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo’ melon

2. Irradiation treatment of minimally processed carrots for ensuring microbiological safety

3. Phyto-Chemical Characters of Kiwi Fruit(Actinidia Chinensis)Var. Allison Affected by Different Stages Of growth

4. Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation

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