Effect of karwanda (Carissa congesta Wight) and sugar addition on physicochemical characteristics of ash gourd (Benincasa hispida) and bottle gourd (Langenaria siceraria) based beverages
Author:
Funder
University Grants Commission
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-019-03570-7/fulltext.html
Reference31 articles.
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3. Barnuud NN, Zerihun A, Gibberd M, Bates B (2014) Berry composition and climate: responses and empirical models. Int J Biometeorol. https://doi.org/10.1007/s00484-013-0715-2
4. Dewanto V, Xianzhong W, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50:3010–3014. https://doi.org/10.1021/jf0115589
5. Evrendilek GA, Jin Z, Ruhlman K et al (2000) Microbial safety and shelf-life of apple juice and cider processed by bench and pilot scale PEF systems. Innov Food Sci Emerg Technol 1:77–86. https://doi.org/10.1016/S1466-8564(99)00004-1
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1. Valorization of Polysaccharides From Benincasa hispida: Physicochemical, Moisturizing, and Antioxidant Skincare Properties;Frontiers in Pharmacology;2022-06-17
2. A Literature-Based Update on Benincasa hispida (Thunb.) Cogn.: Traditional Uses, Nutraceutical, and Phytopharmacological Profiles;Oxidative Medicine and Cellular Longevity;2021-12-10
3. Phenolic in Beverages;Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis;2021
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