Radiation preservation of foods of plant origin. Part 1. Potatoes and other tuber crops
A detailed literature review summarizes and assesses the present status of research on the use of radiation for preserving potatoes and the technological and economic feasibility of using gamma irradiation as an alternative (or supplement) to existing food preservation methods. Topics include: varietal responses; radiation dose effects; irradiation time; food storage factors; handling requirements; radiation-induced changes in nutrient levels; sprout inhibition mechanisms; and glycoalkaloid formation. Culinary and processing attributes relative to darkening in boiled and processed potatoes also are discussed. (wz)
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Эту запись предоставил National Agricultural Library