Comparative effects of gamma irradiation and ozone treatment on hygienic quality of aloe powders.

Author(s) : BYUN M. W., YOOK H. S., KWON O. J.

Type of article: Article

Summary

Gamma irradiation at 10 kilograys could reduce total aerobic bacteria, moulds and coliforms below detection levels, but ozone treament up to 18 parts per million for 8 hours was not sufficient to achieve the same effect. The fatty acid and amino acid compositions, minerals, thiobarbituric acid value, barbaloin and pigments were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, lipid oxidation and the destruction of barbaloin and natural pigments.

Details

Original title: Comparative effects of gamma irradiation and ozone treatment on hygienic quality of aloe powders.
Record ID : 1998-3569
Languages: English
Source: Int. J. Food Sci. Technol. - vol. 32 - n. 3
Publication date: 1997/06
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Irradiation and other preservation processes;
Seeds and plants
Keywords: Plant (botany); Food; Physical property; Chemical property; Powder; Ionizing irradiation; Additive; Hot climate