Journal of Food and Nutritional DisordersISSN: 2324-9323

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Research Article, J Food Nutr Disor Vol: 3 Issue: 1

Application of Antibrowning Agents in Minimally Processed Cabbage

Eleni Manolopoulou1 and Theodoros Varzakas2*
1Department of Plant Production, School of Agricultural Technology, Technological Educational Institute of Peloponnese, Greece
2Department of Food Technology, School of Agricultural Technology, Technological Educational Institute of Peloponnese, Greece
Corresponding author : Theodoros Varzakas
Department of Food Technology, School of Agricultural Technology, Technological Educational Institute of Peloponnese, Greece
Tel: +302721045279; Fax: +302721045234
E-mail: [email protected]
Received: July 05, 2013 Accepted: January 09, 2014 Published: January 13, 2014
Citation: Manolopoulou E, Varzakas T (2014) Application of Antibrowning Agents in Minimally Processed Cabbage. J Food Nutr Disor 3:1. doi:10.4172/2324-9323.1000131

Abstract

Application of Antibrowning Agents in Minimally Processed Cabbage

The aim of this study was to investigate the effect of storage at 0°C and 5°C on the color and organoleptic quality, of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride and during Modified Atmosphere Packaging (MAP) with low Ο2 concentrations (1.5%) and high concentrations of CΟ2 (17%).

Keywords: Antibrowning agents; Cabbage; MAP

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