Processing of Coconut Water-Reference-Cited by-同舟云学术

Processing of Coconut Water

Published:2022 Issue: Volume: Page:139-239
ISSN:
Container-title:Coconut Water
language:
Short-container-title:

Author:

Rethinam P.,Krishnakumar V.

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-031-10713-9_5

Reference392 articles.

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3. Aguiar HDF, Yamashita AS, Gut JAW (2012) Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes. LWT Food Sci Technol 47(1):110–116. https://doi.org/10.1016/j.lwt.2011.12.027

4. Albi T, Lanzón A, Guinda A, León M, Pérez-Camino MC (1997) Microwave and conventional heating effects on thermoxidative degradation of edible fats. J Agric Food Chem 45(10):3795–3798. https://doi.org/10.1021/jf970181x

5. Aliberti NCM, da Silva RMS, Gut JAW, Tadini CC (2009) Thermal inactivation of polyphenol oxidase and peroxidase in green coconut (Cocos nucifera) water. Int J Food Sci Technol 44(12):2662–2668. https://doi.org/10.1111/j.1365-2621.2009.02100.x

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