ShareMechanism of 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 colour change is due to reversible surface dehydration. The study was performed at 2.5 and 10 deg C using a model system controlling relative humidity, at 33, 75, or 98%, and a commercial system with low-density polyethylene plastic film bags. Carrots partially regained their original colour when water-dipped, due to reversal of the physical response component.
Details
- Original title: Mechanism of surface white discoloration of peeled (minimally processed) carrots during storage.
- Record ID : 1996-1009
- Languages: English
- Source: Ital. J. Food Sci. - vol. 60 - n. 2
- Publication date: 1995/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Vegetables - Keywords: Prepared food; Carrot; Ready to use; Vegetable; Humidity; Packaging; Colour
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- Date : 1994/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 2
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- Date : 2000/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 1
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Steam treatment of minimally processed carrot s...
- Author(s) : HOWARD L. R., GRIFFIN L. E., LEE Y.
- Date : 1994/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 2
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Réponse de la carotte râpée aux atmosphères mod...
- Author(s) : MANOLOPOULOU H., LAMBRINOS G., VLACHOU A. M.
- Date : 1995/08/20
- Languages : French
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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- Author(s) : TORRIANI S., MASSA S.
- Date : 1994
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 5
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