Gamma Irradiation of Ready-to-Cook Bulgogi Improves Safety and Extends Shelf-Life without Compromising Organoleptic Qualities
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چکیده
منابع مشابه
Production of a Semi Ready-to-Eat Shrimp Soup Powder and Assessment of Its Shelf Life
Background and Objectives: Macrobrachium nipponense are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use M. nipponense as a supplement for the preparation of a new soup. Materials and Methods: Nearly 40 kg of M. nipponense were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl sol...
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The use of ozonated water as a sanitizer to extend the shelf life of fresh-cut lettuce and the effect on the antioxidant constituents (polyphenols and vitamin C) were investigated. Fresh-cut iceberg lettuce (Lactuca sativa L.) was washed at 4 degrees C using three different ozonated water dips [10, 20, and 10 activated by ultraviolet C (UV-C) light mg L(-1) min total ozone dose], and the dips w...
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ژورنال
عنوان ژورنال: Preventive Nutrition and Food Science
سال: 2003
ISSN: 2287-1098
DOI: 10.3746/jfn.2003.8.2.191