Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree

Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical prese...

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Опубликовано в: :Int J Food Sci
Главные авторы: Musyoka, Joyce Ndunge, Abong', George Ooko, Mbogo, Daniel Mahuga, Fuchs, Richard, Low, Jan, Heck, Simon, Muzhingi, Tawanda
Формат: Artigo
Язык:Inglês
Опубликовано: Hindawi 2018
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Research Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC6011086/
https://ncbi.nlm.nih.gov/pubmed/29977906
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2018/8410747
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