Katherine Cleary

Works (1)

Updated: July 5th, 2023 15:56

2006 article

Effects of Oxygen and Turmeric on the Formation of Oxidative Aldehydes in Fresh-Pack Dill Pickles

Cleary, K., & McFeeters, R. F. (2006, April 1). Journal of Agricultural and Food Chemistry.

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
topics (OpenAlex): Phytochemicals and Antioxidant Activities; Postharvest Quality and Shelf Life Management; Meat and Animal Product Quality
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)
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Source: Web Of Science
Added: August 6, 2018

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