Study of sorption behavior, shelf life and colour kinetics of vacuum puffed honey powder at accelerated storage conditions-Reference-Cited by-同舟云学术

Study of sorption behavior, shelf life and colour kinetics of vacuum puffed honey powder at accelerated storage conditions

Published:2016-04-29 Issue:5 Volume:53 Page:2334-2341
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Devi K. Deepika,Paul Sanjib Kr,Sahu Jatindra K.

Funder

Ministry of Food Processing Industry, Govt. of India

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-016-2204-1.pdf

Reference40 articles.

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2. AOAC (2000) Official methods of analysis, 17th edn. Association of the Official Analytical Chemists, Washington

3. Arya SS, Premavalli KS, Siddiah CH, Sharma TR (1986) Storage behavior of freeze-dried watermelon. J Food Sci Technol 20:351–357

4. Barreiro JA, Milano M, Sandoval A (1997) Kinetics of color Change of double concentrated tomato paste during thermal treatment. J Food Eng 33:359–365

5. Bath PK, Singh N (2001) Effect of microwave heating on hydroxymethylfurfural formation and browning in Helianthus annuus and Eucalyptus lanceolatus honey. J Food Sci Technol 38(4):366–368

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