Non-thermal Processing of Foods: Recent Advances

Author:

Bhavya M. L.,Hebbar H. Umesh

Publisher

Springer International Publishing

Reference237 articles.

1. Aadil RM, Zeng XA, Wang MS, Liu ZW, Han Z, Zhang ZH, Jabbar S (2015) A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice. Int J Food Sci Technol 50(5):1144–1150

2. Aadil RM, Khalil AA, Rehman A, Khalid A, Inam-ur-Raheem M, Karim A, Afraz MT (2020) Assessing the impact of ultra-sonication and thermo-ultrasound on antioxidant indices and polyphenolic profile of apple-grape juice blend. J Food Process Preserv 44(5):e14406

3. Abbaszadeh R, Alimohammad K, Zarrabi Ekbatani R (2018) Application of cold plasma Technology in Quality Preservation of fresh fig fruit (Siyah): a feasibility study. Int J Hortic Sci Technol 5(2):165–173

4. Abera G (2019) Review on high-pressure processing of foods. Cogent Food Agric 5(1):1568725

5. Abidin NSA, Rukunudin IH, Zaaba SK, Wan Omar WA (2018) The effect of atmospheric cold plasma (ACP) treatment on colour, water activity, antioxidant activity and total phenolic content of mango flour noodles during storage. Int Food Res J 25(4):1444–1449

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