Storage stability of vitamin C fortified purple mashed potatoes processed with microwave-assisted thermal sterilization system

Quality changes in ready-to-eat, shelf-stable foods, during storage can be influenced by many factors, such as processing, storage conditions, and the barrier properties of the packaging. This research investigated retention of vitamin C and anthocyanin in purple mashed potatoes as influenced by pac...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Juhi Patel, Ashutos Parhi, Zhongwei Tang, Juming Tang, Shyam S. Sablani
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Maximum Academic Press 2023-04-01
coleção:	Food Innovation and Advances
Assuntos:	flexible packaging shelf life thermal processing antioxidant encapsulation
Acesso em linha:	https://www.maxapress.com/article/doi/10.48130/FIA-2023-0013
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!