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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue 3
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Papers

Changes in quality attributes of intermediate-moisture raisins during storage

Hülya Güleç Celal Bayar University, Engineering Faculty, Food Engineering Department, Muradiye Campus, Muradiye, Manisa, Turkiye
,
Akif Kundakçi Celal Bayar University, Engineering Faculty, Food Engineering Department, Muradiye Campus, Muradiye, Manisa, Turkiye
&
Bülent Ergönül Celal Bayar University, Engineering Faculty, Food Engineering Department, Muradiye Campus, Muradiye, Manisa, TurkiyeCorrespondence[email protected]
Pages 210-223 | Published online: 06 Jul 2009

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Read on this site (1)

Koray Akev, Mehmet Ali Koyuncu & Derya Erbaş. (2018) Quality of raisins under different packaging and storage conditions. The Journal of Horticultural Science and Biotechnology 93:1, pages 107-112.
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Articles from other publishers (4)

Si TAN, Guangzhen XIN, Ruobing XIE, Xiaowen WU & Wenfeng LI. (2023) Green tea polyphenols improved the physicochemical stability of mango powder during storage. Food Chemistry: X 20, pages 100941.
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Nihal GÜZEL, Şeref TAĞI & Mehmet ÖZKAN. (2021) Physicochemical and Microbiological Changes in Non-Sulfitted Dried Apricots as Affected by Storage Condition. Tarım Bilimleri Dergisi.
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Najmeh Youseftabar-Miri, Naser Sedaghat & Sara Khoshnoudi-Nia. (2020) Effect of active edible coating on quality properties of green-raisin and ranking the samples using fuzzy approach. Journal of Food Measurement and Characterization 15:1, pages 46-58.
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Yeoh Tow Kuang, Rajeev Bhat & Roland Davies. (2015) Influence of Chemical Preservatives on Survival and Growth of Z ygosaccharomyces Rouxii  YSa40 in Glycerol-Based Pineapple Model Systems and Intermediate Moisture Pineapple Products . Journal of Food Processing and Preservation 39:1, pages 56-69.
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