Preservation of sweet red pepper paste quality: effect of packing material, ozone gas and protective agent use
Abstract Unlike conventional methods, sweet red pepper paste was produced by various techniques in assistance of various starter cultures. Products were stored at 37 °C for 60 days. Salinity, acidity, color change, invert sugar, brown pigment formation parameters were determined during storage perio...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2018-03-01
|
| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005004107&lng=en&tlng=en |