Autoclave-Assisted Steam Blanching of Sugarcane Bites: Effect on Enzymatic Activity, Color Values, Phytochemical Profile, and Organoleptic Quality
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12355-024-01377-1.pdf
Reference44 articles.
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2. Aggarwal, P., S. Kaur, and N. Kaur. 2022. Intermediate moisture kinnow bar from low grade kinnow mandarins: phytonutritional profile, morphological characterization, and storage stability. Food Bioscience. https://doi.org/10.1016/j.fbio.2022.101837.
3. Alexandre, E.M., D.M. Santos-Pedro, T.R. Brandão, and C.L. Silva. 2011. Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables. Food and Bioprocess Technology 4: 1012–1019. https://doi.org/10.1007/s11947-011-0540-8.
4. Alves, L.C., J.P.P. Llerena, P. Mazzafera, and R. Vicentini. 2019. Diel oscillations in cell wall components and soluble sugars as a response to short-day in sugarcane (Saccharum sp.). BMC Plant Biology 19: 215. https://doi.org/10.1186/s12870-019-1837-4.
5. AOAC. 2020. Official methods of analysis of AOAC international, vol. 3. Arlington: AOAC International.
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