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Research Paper | Food Science | India | Volume 6 Issue 12, December 2017
Developed Sauces by Using Vegetables and its Utilization in Recipe
Singh Ritika | Singh Neetu [9]
Abstract: The basic methods of vegetables preserving methods include dehydration, salting, pickling, fermentation, canning, and freezing. Pickling and fermentation are old methods of preserving various horticultural crops, and unique methods of pickling and fermentation have long been developed. There are various types of pickling and fermentation products in Asia. The influence of storage temperature of vegetables and chemical additives ( including ascorbic acid, citric acid and potassium sorbate) on the chemical, physical, microbiological and sensory characteristics of vegetables was evaluated. Vegetable sauces was processed, packed and thermally treated. The colour of vegetable sauces was affected by chemical treatment, temperature and storage period
Keywords: vegetables, Antioxident, Phytochemicals, Dietary Fibre
Edition: Volume 6 Issue 12, December 2017,
Pages: 487 - 489
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Downloads: 93
Research Paper, Food Science, Ivory Coast, Volume 7 Issue 6, June 2018
Pages: 1129 - 1133Diagnosis and Characteristics of Street Food Consumption in a City with High Population Growth: Case of Daloa (Cote dIvoire)
Clement Kouassi Kouassi | Ibourahema Coulibaly [5] | Bakary Coulibaly [3] | Ibrahim Konate [3]
Downloads: 105
Survey Paper, Food Science, India, Volume 3 Issue 12, December 2014
Pages: 2645 - 2647Weight Monitoring of Newborn In Relation to Diet of Mothers in Rural and Urban Areas
Madhu Kumari [3] | Sheila Choudhary