2006 journal article

Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles


By: K. Cleary n & R. McFeeters n

author keywords: Cucumis sativus; Curcuma longa; antioxidant; cucumber; acidified; anaerobic
MeSH headings : Aldehydes / chemistry; Cucumis sativus / chemistry; Curcuma; Food Handling / methods; Food Packaging; Oxidation-Reduction; Oxygen / pharmacology; Permeability; Taste
TL;DR: The addition of turmeric appears to be an effective approach to minimize the formation of oxidative off-flavors in pasteurized dill pickles that may result from the oxygen permeability of plastic containers. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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