The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps-Reference-Cited by-同舟云学术

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The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps

Published:2018 Issue:9 Volume:9 Page:4730-4741
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Agarwal Deepa¹²³⁴⁵^ORCID,Mui Lim¹²³,Aldridge Emma⁴⁵³,Mottram Richard⁴⁵³,McKinney James⁴⁵³,Fisk Ian D.¹²³^ORCID

Affiliation:

1. School of Bioscience

2. University of Nottingham

3. UK

4. Pipers Crisps Ltd

5. Brigg

Abstract

Flavoured potato crisps is the UK's most consumed snack food product. Addition of N₂gas flushing extended shelf life by 2 weeks and the addition of seasoning further enhanced the shelf life of the base crisps by 2 weeks under accelerated conditions.

Funder

Innovate UK

Biotechnology and Biological Sciences Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00817E

Reference45 articles.

1. Mechanisms and Factors for Edible Oil Oxidation

2. Lipid oxidation in potato chips

3. Effect of Packaging and Storage Temperature on the Shelf Life of Crisps from four Kenyan Potato Cultivars

4. Lipid oxidation in foods

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