Characterization and evaluation of grain sorghum flour (Sorghum bicolor (L.) Moench subjected to storage in different packaging

The objective of this study was to characterize and evaluate the effect of storage time of whole sorghum flour, stored at room temperature and wrapped in different packages: paper, polyethylene, vacuum polyethylene, and polypropylene for 12 months. The sorghum grains were harvested manually, with an...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of stored products research 2024-02, Vol.105, p.102256, Article 102256
Hauptverfasser:	Célia, Juliana Aparecida, Resende, Osvaldo, Silva, Lígia Campos de Moura, Ferreira, Samuel Viana, Correia, Josivania Silva, de Almeida, Adrielle Borges, Mabasso, Geraldo Acácio
Format:	Artikel
Sprache:	eng
Schlagworte:	acidity ambient temperature Gluten-free heat tolerance laws and regulations Packages polyethylene polypropylenes Salmonella Shelf-life Sorghum bicolor sorghum flour storage time water content
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!