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Sensory evaluation of vacuum\u2010packed grated carrots was performed after the microbiology study. The objective was to study the use of a vacuum for preservation of this type of product. The use of a vacuum was sufficiently promising with respect to the capacity to extend the shelf life of grated carrot by reducing microbial load and by minimising physico\u2010chemical changes. The shelf life of grated carrot under vacuum was extended to 8 days at 2 \u00b0C. Copyright \u00a9 2006 Society of Chemical Industry<\/jats:p>","DOI":"10.1002\/jsfa.2723","type":"journal-article","created":{"date-parts":[[2006,12,28]],"date-time":"2006-12-28T08:23:08Z","timestamp":1167294188000},"page":"447-451","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Quality of grated carrot (var. 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