High pressure, temperature and time-dependent effects on enzymatic and microbial properties of fresh sugarcane juice

Author:

Chauhan O. P.,Ravi N.,Roopa N.,Kumar Sumeet,Raju P. S.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference16 articles.

1. Agriculture Statistics at a Glance (2016) Government of India, ministry of agriculture and farmers welfare, Department of Agriculture, Cooperation and Farmers Welfare Directorate of Economics and Statistics. www.agricoop.nic.in ; http://eands.dacnet.nic.in (14 August, 2017)

2. APHA (1992) Compendium of methods for the microbiological examination of foods, 16th edn. American Public Health Association, Washington

3. Bucheli CS, Robinson SP (1994) Contribution of enzymatic browning to color in sugarcane juice. J Agric Food Chem 42:257–261

4. Cao X, BE X, Huang W, Wu J, Hu X, Liao X (2012) Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innov Food Sci Emerg Technol 16:181–190

5. Chakraborty S, Rao PS, Mishra HN (2015) Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments. Innov Food Sci Emerg Technol 27:57–68

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