Effect of selected additives and y-irradiation on the physicho-chemical, microbial quality and aroma stability of cold-stored onion puree

• Main Author: Sadoughi, Navideh
• Format: Thesis
• Language: English; English
• Published: 2011
• Subjects: Frozen onions; Food additives; Frozen onions - Effect of radiation on
• Online Access: http://psasir.upm.edu.my/id/eprint/26994/1/FSTM%202011%2024R.pdf; http://psasir.upm.edu.my/id/eprint/26994/
• Institution: Universiti Putra Malaysia

A distinctive characteristic of onion is the presence of alliaceous odor which accounts for its use as food, salad, spice, condiment and medicine. Pureed onion is one of the most suitable food materials as a ready-to-use ingredient. In general, after one week of storage, not only the color of purred...