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Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology.
Patel, Juhi; Parhi, Ashutos; Al-Ghamdi, Saleh; Sonar, Chandrashekhar R; Mattinson, D Scott; Tang, Juming; Yang, Tom; Sablani, Shyam S.
Afiliación
  • Patel J; Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A.
  • Parhi A; Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A.
  • Al-Ghamdi S; Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A.
  • Sonar CR; Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451, Saudi Arabia.
  • Mattinson DS; Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A.
  • Tang J; Postharvest Laboratory, Department of Horticulture and Landscape Architecture, Washington State University, Pullman, WA, 99164-6414, U.S.A.
  • Yang T; Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A.
  • Sablani SS; The U.S. Army Combat Capabilities Development Command, Soldier Center, Natick, MA, 01760, U.S.A.
J Food Sci ; 85(9): 2843-2851, 2020 Sep.
Article en En | MEDLINE | ID: mdl-32790195
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácido Ascórbico / Solanum tuberosum / Embalaje de Alimentos / Comida Rápida / Pasteurización / Ajo Tipo de estudio: Evaluation_studies Límite: Humans Idioma: En Revista: J Food Sci Año: 2020 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Estados Unidos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácido Ascórbico / Solanum tuberosum / Embalaje de Alimentos / Comida Rápida / Pasteurización / Ajo Tipo de estudio: Evaluation_studies Límite: Humans Idioma: En Revista: J Food Sci Año: 2020 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Estados Unidos