Quality of minimally processed beet roots stored in different temperatures
The present work was carried out with the objective to determine the effect of different storage temperature on the quality of beet root minimally processed. Respiratory activity and mass loss were higher in the storage at 15ºC. No significant differences in color, total soluble solids, betacyanin a...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2005-07-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500001 |