Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree

The effect of gamma irradiation (0-2 kGy) and storage time (0-28 days) on microbial growth and physicochemical characteristics of a packed pumpkin puree was studied. For that purpose, a factorial design was applied. The puree contained potassium sorbate, glucose and vanillin was stored at 25°C . Gam...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 1 vom: 03. Jan., Seite 71-80
1. Verfasser:	Gliemmo, María F (VerfasserIn)
Weitere Verfasser:	Latorre, María E, Narvaiz, Patricia, Campos, Carmen A, Gerschenson, Lía N
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2014
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Research Support, Non-U.S. Gov't Gamma irradiation color stability microbial spoilage pumpkin