Storage Time: Influence of Nano-ZnO and Soft-Sterilization on Biophysical and Quality Attributes of Canned Cowpea (Vigna unguiculata, TN 5-78)

Cowpea seeds can be cooked in the dried form, sprouted, or ground into flour. This study is to investigate effect of soft-sterilization and nano-ZnO treatment on canned cowpea (TN 5-78) biophysical and quality attributes during 10 months of storage. Cowpea was blanched, ultrasonicated with nano-ZnO...

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Veröffentlicht in:	Journal of food research 2014-03, Vol.3 (3), p.10
Hauptverfasser:	Hama, Moutaleb Oumarou, Amadou, Issoufou, Amza, Tidjani, Daou, Cheikna, Zhang, Min
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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