Anaerobic Catabolism|omicsgroup|Journal Of Biotechnology And Biomaterials

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Anaerobic Catabolism

Moreover, edible coatings may serve as carriers also for a wide range of food additives, including anti-browning agents, colorants, flavors, nutrients, spices that not only extend the shelf-life of the products, but also improve their safety and acceptability. An example derives from the fresh-cut carrots, one of the most consumed vegetables, whose marketing is limited by their fast physiological changes during storage, developing characteristic odors of anaerobic catabolism due to higher respiration rate and microbiological deterioration. Thus, minimally processed carrots quickly lose their firmness and bright orange color and develop a white blush on the surface, thereby reducing consumer acceptability. OMICS Group International is one of the leading Open Access Publishers which is publishing 700+ peer-reviewed journals with the support of 50,000+ editorial board members as editorial team and aimed to disseminate the scholarly knowledge to the scientific society.
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Last date updated on April, 2021