Literature DB >> 14349768

The chemistry and technology of the pretreatment and preservation of fruit and vegetable products with sulfur dioxide and sulfites.

M A JOSLYN, J B BRAVERMAN.   

Abstract

Entities:  

Keywords:  FOOD PRESERVATION; FRUITS; SULFITES; SULFUR; VEGETABLES

Mesh：

Substances：

Year:  1954        PMID： 14349768     DOI： 10.1016/s0065-2628(08)60222-0

Source DB:  PubMed          Journal:  Adv Food Res        ISSN： 0065-2628


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  4 in total

1.  Standardization of pre-treatments for the preparation of dried arils from wild pomegranate.

Authors:  N S Thakur; M M Bhat; Neerja Rana; V K Joshi
Journal:  J Food Sci Technol       Date:  2010-10-10       Impact factor: 2.701

Review 2.  [Sulfurous acid and its salts in food processing and storage. A review of literature].

Authors:  G A Heydenreich
Journal:  Z Ernahrungswiss       Date:  1967-06

3.  Adverse reactions to sulfites.

Authors:  W H Yang; E C Purchase
Journal:  CMAJ       Date:  1985-11-01       Impact factor: 8.262

4.  Effect of cultivar and season on the robustness of PLS models for soluble solid content prediction in apricots using FT-NIRS.

Authors:  İbrahim Sani Özdemir; Sylvie Bureau; Bülent Öztürk; Ferda Seyhan; Hatice Aksoy
Journal:  J Food Sci Technol       Date:  2018-12-10       Impact factor: 2.701
  4 in total

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