Effects of Low-dose Gamma Irradiation and Modified Atmosphere Packaging on Shelf Life and Quality Characteristics of Saffron (Crocus sativus Linn)
Department of Food Science, Osaka University, Osaka, Japan
Keywords: Gamma Irradiation, Modified Atmosphere Packaging, Food Safety, Microorganism Reduction, Food Preservation
Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food. It can be used to improve the safety of food products and to extend their shelf...