Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree

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The effect of gamma irradiation (0-2 kGy) and storage time (0-28 days) on microbial growth and physicochemical characteristics of a packed pumpkin puree was studied. For that purpose, a factorial design was applied. The puree contained potassium sorbate, glucose and vanillin was stored at 25°. Gamma...

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Detalles Bibliográficos
Autores principales: Gliemmo, M.F., Latorre, M.E., Narvaiz, P., Campos, C.A., Gerschenson, L.N.
Formato: JOUR
Materias:
color stability
Gamma irradiation
microbial spoilage
pumpkin
Color stability
Cucurbita moschata
Microbial spoilage
Physicochemical characteristics
Storage temperatures
Synergistic effect
Irradiation
Mathematical models
Gamma rays
analysis of variance
bacterial count
chemistry
color
food control
food handling
food irradiation
food quality
food storage
gamma radiation
microbiology
pH
procedures
radiation response
squash
time
article
gamma irradiation
methodology
radiation exposure
Analysis of Variance
Colony Count, Microbial
Color
Cucurbita
Food Handling
Food Irradiation
Food Microbiology
Food Quality
Food Storage
Gamma Rays
Hydrogen-Ion Concentration
Time Factors
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_10820132_v20_n1_p71_Gliemmo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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