Changes in the Microflora of Carrot Roots in Different Storage Regimes
DOI:
https://doi.org/10.51699/ijbea.v2i7.2304Keywords:
Different storage regimes, carrot, carrot roots, microfloraAbstract
in the article, the results of the research conducted to study the microflora of carrot roots in different storage regimes are presented with an in-depth analysis.
References
Gamboa-Santos J. et al. Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment //Food chemistry. – 2013. – Т. 141. – №. 1. – P. 616-624.
Jabbar S. et al. Study on combined effects of blanching and sonication on different quality parameters of carrot juice //International Journal of Food Sciences and Nutrition. – 2014. – Т. 65. – №. 1. – P. 28-33.
Liao H. et al. The effect of enzymatic mash treatment, pressing, centrifugation, homogenization, deaeration, sterilization and storage on carrot juice //Journal of Food Process Engineering. – 2007. – Т. 30. – №. 4. – P. 421-435.
Matabura V. V. Impact of temperature fluctuations on quality changes of frozen green beans and carrots during storage //Food Science and Technology International. – 2023. – Т. 29. – №. 1. – P. 62-74.
Nadeem M. et al. Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage //Ultrasonics sonochemistry. – 2018. – Т. 45. – P. 1-6.
Szczepanek M. et al. Effect of biostimulants and storage on the content of macroelements in storage roots of carrot //Journal of Elementology. – 2015. – Т. 20. – №. 4.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.