Shelf life enhancement of Spinach by using Gamma Radiation
Leafy vegetables particularly spinach locally known as palak, have been part of human diet for many years. It has several health benefits and nutritive properties, it is rich in vitamin C, vitamin A, and minerals specially iron. Pakistan stands among top ten spinach producing countries in the world and contributes considerably to the income. However, lack of proper storage facilities and microbial attack result in post-harvest losses. Food irradiation is a process of exposing food to a source of ionizing radiation. Depending on the absorbed radiation dose, various effects can be achieved resulting in reduced storage losses, extended shelf lif…
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Produktdetails
Weitere Autoren: Abdullah, Roheena / Naz, Shagufta
- ISBN: 978-3-659-75334-3
- EAN: 9783659753343
- Produktnummer: 37403292
- Verlag: LAP Lambert Academic Publishing
- Sprache: Englisch
- Erscheinungsjahr: 2015
- Seitenangabe: 76 S.
- Masse: H22.0 cm x B15.0 cm x D0.5 cm 131 g
- Abbildungen: Paperback
- Gewicht: 131
Über den Autor
Miss Tayyaba Rafique has done her BS Honors in Biotechnology from Department of Biotechnology, Lahore College For Women University, Lahore. She worked with gamma irradiation of spinach to reduce its microbial flora and enhance shelf life of the vegetable . Her areas of interest include molecular genetics and genetic engineering.
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