Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network-Reference-Cited by-同舟云学术

Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network

Published:2018-03-15 Issue:11 Volume:98 Page:4151-4159
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Pero Milad¹,Askari Gholamreza²,Skåra Torstein³,Skipnes Dagbjørn³,Kiani Hossein¹^ORCID

Affiliation:

1. Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering; University of Tehran; Karaj Iran

2. Transport Properties Laboratory (TPL), Department of Food Science, Technology and Engineering; University of Tehran; Karaj Iran

3. Nofima AS; Tromsø Norway

Funder

Norges Forskningsråd

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference29 articles.

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3. Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods;Kosewski;Food Chem,2018

4. FAO 2014 http://www.fao.org/faostat/en/#data/QC/visualize

5. Comparison of sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables;Florkiewicz;Eur Food Res Technol,2017

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