NISCAIR Online Periodicals Repository

NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR)  >
NISCAIR PUBLICATIONS >
Natural Products Repository >
Natural Products and Resources Repository (NPARR) >
NPARR Vol.2 [2011] >
NPARR Vol.2(2) [April 2011] >


Title: Vegetables
Issue Date: Apr-2011
Publisher: NISCAIR-CSIR, India
Abstract: Although sulfiting agents are commonly used in the fresh-cut potato industry, concerns about further regulatory restrictions on sulfite use and consumer fear of sulfite-treated foods have lead to increased research in alternative processing methods. The objective of this study was to determine processing and packaging techniques to achieve a safe and high- quality potato strips with a 4 wk minimum refrigerated shelf life. Potato strips were 1st blanched at low temperature (60 °C) in 0.5% CaCl2 solution for 20 min and then 2nd blanched at high temperature(approximately 98 °C) in water for 5 min.
Page(s): 110-112
CC License:  CC Attribution-Noncommercial-No Derivative Works 2.5 India
Source:NPARR Vol.2(2) [April 2011]

Files in This Item:

File Description SizeFormat
NPARR 2(2) 110-112.pdf66.88 kBAdobe PDFView/Open
 Current Page Visits: 323 
Recommend this item

 

National Knowledge Resources Consortium |  NISCAIR Website |  Contact us |  Feedback

Disclaimer: NISCAIR assumes no responsibility for the statements and opinions advanced by contributors. The editorial staff in its work of examining papers received for publication is helped, in an honorary capacity, by many distinguished engineers and scientists.

CC License Except where otherwise noted, the Articles on this site are licensed under Creative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India

Copyright © 2012 The Council of Scientific and Industrial Research, New Delhi. All rights reserved.

Powered by DSpace Copyright © 2002-2007 MIT and Hewlett-Packard | Compliant to OAI-PMH V 2.0

Home Page Total Visits: 511895 since 06-Feb-2009  Last updated on 21-Apr-2014Webmaster: nopr@niscair.res.in