Effect of UV-C Irradiation on the Shelf Life of Fresh-Cut Potato and Its Sensory Properties after Cooking

RESEARCH BACKGROUND: Potato tissue is damaged during fresh-cut production, which makes fresh-cut potato susceptible to the quality loss and microbiological spoilage. At the same time, such products are desirable due to their convenience; however, they are extremely sensitive and have short shelf lif...

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Detalles Bibliográficos
Autores principales: Pelaić, Zdenka, Čošić, Zrinka, Repajić, Maja, Pedisić, Sandra, Zorić, Zoran, Ščetar, Mario, Galić, Kata, Levaj, Branka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2022
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9295623/
https://www.ncbi.nlm.nih.gov/pubmed/35910275
http://dx.doi.org/10.17113/ftb.60.02.22.7182

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9295623/
https://www.ncbi.nlm.nih.gov/pubmed/35910275
http://dx.doi.org/10.17113/ftb.60.02.22.7182

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