Author:
B Sudarsini,C Venkateswarulu T.,S Krupanidhi,B Sumalatha,M Indira
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference200 articles.
1. Abaci, N., Deniz, F. S. S., & Orhan, I. E. (2022). Kombucha–an ancient fermented beverage with desired bioactivities: A narrowed review. Food Chemistry: X, 14, 100302.
2. Abo Bakr, T. M. (2020). Microwave applications in food processing: An overview. Alexandria Journal of Food Science and Technology, 17(2), 11–22.
3. Achi, O. K., & Asamudo, N. U. (2019). Cereal-based fermented foods of Africa as functional foods. In Bioactive molecules in food, 1527–1558.
4. Afzaal, M., Saeed, F., Anjum, F., Waris, N., Husaain, M., Ikram, A., . . . Suleria, H. (2021). Nutritional and ethnomedicinal scenario of koumiss: a concurrent review. Food Science & Nutrition, 9(11), 6421–6428.
5. Agregan, R., Munekata, P. E., Zhang, W., Zhang, J., Pérez-Santaescolástica, C., & Lorenzo, J. M. (2021). High-pressure processing in inactivation of Salmonella spp. in food products. Trends in Food Science & Technology, 107, 31–37.