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Effect of Combined Preservation Techniques on the Storage Stability and Recovery of Pigments and Antioxidants from Spinach (Spinacia Oleracea L.) and Ripe Tomato (Lycopersicon Esculantum L.)

Sunil, K. K. (2008) Effect of Combined Preservation Techniques on the Storage Stability and Recovery of Pigments and Antioxidants from Spinach (Spinacia Oleracea L.) and Ripe Tomato (Lycopersicon Esculantum L.). [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The aim of present study was to investigate how irradiation affected the concentration of pigments and antioxidants in spinach and tomato, also the visual and biochemical quality during low temperature storage (2±10C). Our hypothesis is that Irradiation will alter the storage stability of spinach and tomato and will be expected to influence the concentration of pigments and antioxidants.
Uncontrolled Keywords: spinach ripe tomato gamma-irradiation storage stability pigments
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Oct 2008 10:15
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8749

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