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Storage stability of guava fruit bar prepared using a new process.

Vijayanand, P. and Yadav, A. R. and Balasubramanyam, N. and Narasimham, P. (2000) Storage stability of guava fruit bar prepared using a new process. Lebensmittel Wissenschaft und Technologie, 33 (2). pp. 132-137.

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Abstract

Storage stability and packaging requirements of guava fruit bars with improved sensory and textural properties prepared using a novel process were investigated. Guava bars prepared using the novel process were compared with mango bars prepared using an established method. A suitable packaging material was selected by assessing the moisture sorption behaviour of the bars at different RH and at 27

Item Type: Article
Uncontrolled Keywords: GUAVAS-; MANGOES-; PACKAGING-; SNACK-FOODS; STABILITY-; STORAGE-
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Packaging Technology
Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2018 10:23
Last Modified: 27 Feb 2018 10:23
URI: http://ir.cftri.com/id/eprint/7700

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