Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects

BACKGROUND The effect of microwave treatments (900 and 750 W for 45 and 60 s) on the microbial, physicochemical and sensory properties of fresh‐cut carrot slices and the contents of several bioactive compounds was studied. Carrot samples were stored for 7 days at 5 °C. RESULTS The microwaving of fre...

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Veröffentlicht in:	Journal of the science of food and agriculture 2016-04, Vol.96 (6), p.2063-2072
Hauptverfasser:	Martínez-Hernández, Ginés Benito, Amodio, Maria Luisa, Colelli, Giancarlo
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant Carbon dioxide Carrots Daucus Daucus carota - chemistry Daucus carota - microbiology dielectric heating Equivalence Food Handling Food science Hydrogen-Ion Concentration Microbiology Microorganisms Microwaves minimally fresh processed Oxygen Consumption phenolics Phenylalanine phenylalanine ammonia lyase Physical properties Surface chemistry Sustainability Temperature Time Factors whiteness
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