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Radiation processing of minimally processed sprouts (dew gram and chick pea): effect on sensory, nutritional and microbiological quality

✍ Scribed by Vandan Nagar; Sachin N. Hajare; Sunil D. Saroj; Jayant R. Bandekar

Book ID
108828897
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
638 KB
Volume
47
Category
Article
ISSN
0950-5423

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The e †ect of unit operational procedures on the quality of minimally processed vegetables was investigated. Peeling methods were studied for garlic, while di †erent preparation forms were tried for garlic, green onion and soybean sprouts. Washing and a mild heat treatment, at 60Β‘C for 30 s, were in