ShareHygroscopic coatings control surface white discoloration of peeled (minimally processed) carrots during storage.
Author(s) : CISNEROS-ZEVALLOS L., SALTVEIT M. E., KROCHTA J. M.
Type of article: Article
Summary
The surface dehydration component of white discoloration on peeled carrots could be influenced by the application of hygroscopic materials. Polyhydric alcohols or salt solutions help moisturize the surface and maintain an orange appearance during storage.
Details
- Original title: Hygroscopic coatings control surface white discoloration of peeled (minimally processed) carrots during storage.
- Record ID : 1998-1728
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 2
- Publication date: 1997/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Prepared food; Carrot; Fresh produce; Vegetable; Testing; Cold storage; Colour; Additive
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- Languages : English
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- Date : 2003
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- Date : 1997/02
- Languages : English
- Source: Food Aust. - vol. 49 - n. 2
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Effect of incorporation of carrot juice in the ...
- Author(s) : SINGH C., GREWAL K. S., SHARMA H. K.
- Date : 2006/01
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 43 - n. 1
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