{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T02:44:53Z","timestamp":1785465893498,"version":"3.56.0"},"reference-count":33,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2021,8,13]],"date-time":"2021-08-13T00:00:00Z","timestamp":1628812800000},"content-version":"am","delay-in-days":365,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#am"},{"start":{"date-parts":[[2020,8,13]],"date-time":"2020-08-13T00:00:00Z","timestamp":1597276800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["2016\u201067017\u201024597"],"award-info":[{"award-number":["2016\u201067017\u201024597"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["2016\u201068003\u201024840"],"award-info":[{"award-number":["2016\u201068003\u201024840"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["1016366"],"award-info":[{"award-number":["1016366"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2020,9]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      The U.S. Army and NASA need ready\u2010to\u2010eat meals with extended shelf\u2010life for military operations and future manned space missions. For traditional heat sterilization methods, aluminum foil laminated pouches are used to achieve a shelf\u2010life of 3 to 5 years at room temperature. However, those packages are not suited for advanced thermal processing technologies based on microwave energy. This research investigated the effect of polymeric packaging materials on storage stability of garlic flavor, vitamin C, and color of garlic mashed potatoes processed with microwave\u2010assisted thermal sterilization (MATS) technology. Three types of high\u2010barrier metal oxide\u2010coated polymer pouches were used for MATS process, designed to achieve lethality approximately\n                      <jats:italic>\n                        F\n                        <jats:sub>0<\/jats:sub>\n                      <\/jats:italic>\n                      = 6\u00a0min. Aluminum foil\u2010based pouches were used for retort process as control. Results demonstrated that both oxygen and water vapor barrier properties (oxygen transmission rate [OTR] and water vapor transmission rate [WVTR]) of the polymer pouches were affected by MATS processing. OTR increased by three to nine times, while WVTR increased by 5 to 20 times after processing. The MATS process resulted in 13% to 16% vitamin C loss, while retort process resulted in 18% loss in garlic mashed potato. The kinetics of vitamin C indicated that metal oxide\u2010coated high\u2010barrier packages (after processing OTR &lt;0.1 cc\/m\n                      <jats:sup>2<\/jats:sup>\n                      .day; WVTR &lt;1.0\u00a0g\/m\n                      <jats:sup>2<\/jats:sup>\n                      .day) could replace aluminum foil\u2010based pouches for MATS processed shelf\u2010stable ready\u2010to\u2010eat garlic mashed potatoes.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Garlic mashed potatoes in polymer packages processed in a microwave\u2010assisted thermal sterilization (MATS) system had better retention of vitamin C compared to samples packaged in aluminum laminated pouches and processed in retort. Polymer packages combined with MATS processing could potentially provide safe, better quality, and nutritious shelf\u2010stable food products for military and space missions.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15366","type":"journal-article","created":{"date-parts":[[2020,8,13]],"date-time":"2020-08-13T10:18:37Z","timestamp":1597313917000},"page":"2843-2851","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":35,"title":["Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave\u2010assisted thermal sterilization technology"],"prefix":"10.1111","volume":"85","author":[{"given":"Juhi","family":"Patel","sequence":"first","affiliation":[{"name":"Department of Biological Systems Engineering Washington State University  Pullman WA 99163 U.S.A."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ashutos","family":"Parhi","sequence":"additional","affiliation":[{"name":"Department of Biological Systems Engineering Washington State University  Pullman WA 99163 U.S.A."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Saleh","family":"Al\u2010Ghamdi","sequence":"additional","affiliation":[{"name":"Department of Biological Systems Engineering Washington State University  Pullman WA 99163 U.S.A."},{"name":"Department of Agricultural Engineering, College of Food and Agriculture Sciences King Saud University  P.O. Box 2460 Riyadh 11451 Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chandrashekhar R.","family":"Sonar","sequence":"additional","affiliation":[{"name":"Department of Biological Systems Engineering Washington State University  Pullman WA 99163 U.S.A."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"D. Scott","family":"Mattinson","sequence":"additional","affiliation":[{"name":"Postharvest Laboratory, Department of Horticulture and Landscape Architecture Washington State University  Pullman WA 99164\u20106414 U.S.A."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9449-1004","authenticated-orcid":false,"given":"Juming","family":"Tang","sequence":"additional","affiliation":[{"name":"Department of Biological Systems Engineering Washington State University  Pullman WA 99163 U.S.A."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tom","family":"Yang","sequence":"additional","affiliation":[{"name":"The U.S. Army Combat Capabilities Development Command Soldier Center  Natick MA 01760 U.S.A."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5602-3832","authenticated-orcid":false,"given":"Shyam S.","family":"Sablani","sequence":"additional","affiliation":[{"name":"Department of Biological Systems Engineering Washington State University  Pullman WA 99163 U.S.A."}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,8,13]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2020.107233"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/bk-1991-0473.ch017"},{"key":"e_1_2_8_4_1","first-page":"318","article-title":"Definition of colour in the non enzymatic browning process","volume":"32","author":"Buera M. 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