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Auswirkung von Gammastrahlung auf die Verlängerung der Haltbarkeit von Ingwer

Auswirkung von Gammastrahlung auf die Verlängerung der Haltbarkeit von Ingwer

Asma Karamat / Neelma Munir / Shagufta Naz

60,38 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Empresa y gestión
ISBN:
9786209336256
60,38 €
IVA incluido
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Gewürze sind pflanzliche Stoffe, die Lebensmitteln Aroma, Geschmack und Farbe verleihen. Ingwer ist eine mehrjährige krautige Pflanze, die sowohl in der Lebensmittel- als auch in der Medizinindustrie wichtige Anwendungen findet. Die Bestrahlung von Lebensmitteln ist sehr nützlich, da sie die gewünschte konservierende Wirkung hat. Angesichts der Bedeutung von Ingwer wurde die vorliegende Studie konzipiert, um die Gammastrahlendosis für Ingwer zu optimieren und so seine Verluste nach der Ernte zu reduzieren, ohne seinen Nährwert zu beeinträchtigen. Die vorliegende Arbeit konzentrierte sich auch auf die Analyse des Nährwerts von Ingwer nach der Behandlung mit Gammastrahlung.

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