Add to ORKGThe present study was carried out to investigate the effect of gamma irradiation on the content of sugar in onion bulbs during the storage at room temperature and at 1℃. Onion bulbs. Sapporo yellow, were irradiated with the dose of 7000 and 15000 rad from Co-60 gamma source. Takasaki Laboratory, Japan Atomic Energy Research Institute soon after the harvest and after storage for 1 month at room temperature. The experimental result showed that the content of sugar in onion bulbs was not significantly changed by any dose of irradiation and also by temperature during storage
Abstract: A comparative study of naturally ventilated onion bulb storage structure and traditional i...
In Macedonia, sweet onion landrace ‘buchinska arshlama’ is traditionally stored during winter period...
Food technology as a source of human needs must receive a special attention. Various methods in purs...
The present study was carried out to investigate the effect of gamma irradiation on the content of s...
Onion is usually stored at either low (± 0ºC) or high (± 30ºC) temperature at 60%-75% relative humid...
Onion is usually stored at either low (± 0°C) or high (± 30"C) temperature at 60%-75% relative hu...
Irradiation is a versatile and effective conservation technique, applied to several food matrices. ...
Over the last century, food irradiation had become the most studied preservation, sterilization, and...
A study of the the effects of gamma-irradiation on garlic oil content in garlic bulbs and on the rad...
Food wastage as a consequence of deterioration and short shelf life is a major issue impacting food ...
Onion as a source of various vitamins, minerals, and dietary fibres is usually stored at either low ...
The problem of the rational use of the food sources and their long-term preservation is of particula...
AbstractBakery and intermediate moisture food products like breads, dried fruit, cereals, cookies an...
A distinctive characteristic of onion is the presence of alliaceous odor which accounts for its use ...
The effect of gamma irradiation (0–2 kGy) and storage time (0–28 days) on microbial growth and physi...
Abstract: A comparative study of naturally ventilated onion bulb storage structure and traditional i...
In Macedonia, sweet onion landrace ‘buchinska arshlama’ is traditionally stored during winter period...
Food technology as a source of human needs must receive a special attention. Various methods in purs...
The present study was carried out to investigate the effect of gamma irradiation on the content of s...
Onion is usually stored at either low (± 0ºC) or high (± 30ºC) temperature at 60%-75% relative humid...
Onion is usually stored at either low (± 0°C) or high (± 30"C) temperature at 60%-75% relative hu...
Irradiation is a versatile and effective conservation technique, applied to several food matrices. ...
Over the last century, food irradiation had become the most studied preservation, sterilization, and...
A study of the the effects of gamma-irradiation on garlic oil content in garlic bulbs and on the rad...
Food wastage as a consequence of deterioration and short shelf life is a major issue impacting food ...
Onion as a source of various vitamins, minerals, and dietary fibres is usually stored at either low ...
The problem of the rational use of the food sources and their long-term preservation is of particula...
AbstractBakery and intermediate moisture food products like breads, dried fruit, cereals, cookies an...
A distinctive characteristic of onion is the presence of alliaceous odor which accounts for its use ...
The effect of gamma irradiation (0–2 kGy) and storage time (0–28 days) on microbial growth and physi...
Abstract: A comparative study of naturally ventilated onion bulb storage structure and traditional i...
In Macedonia, sweet onion landrace ‘buchinska arshlama’ is traditionally stored during winter period...
Food technology as a source of human needs must receive a special attention. Various methods in purs...