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Subjects color Remove constraint color: color Subjects beta-carotene Remove constraint beta-carotene: beta-carotene Subjects refrigeration Remove constraint refrigeration: refrigeration Subjects shelf life Remove constraint shelf life: shelf life Subjects ascorbic acid Remove constraint ascorbic acid: ascorbic acid Subjects aerobes Remove constraint aerobes: aerobes

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1. Physical, chemical and microbial changes in shredded sweet potatoes

Description:: Includes references
Author:: McConnell, R.Y. , Truong, V.D. , Walter, W.M. Jr. , McFeeters, R.F.
Subject:: sweet potatoes , Ipomoea batatas , shredding , fresh-cut foods , food packaging , packaging materials , polymers , modified atmosphere packaging , oxygen , carbon dioxide , nitrogen , permeability , food storage , refrigeration , storage time , shelf life , food quality , texture , firmness , ascorbic acid , starch , sugar content , beta-carotene , plate count , aerobes , lactic acid bacteria , yeasts , molds (fungi) , color , ethanol
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2005