Thermal kinetics of physical and sensory changes in baby carrot under pasteurization conditions-Reference-Cited by-同舟云学术

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Thermal kinetics of physical and sensory changes in baby carrot under pasteurization conditions

Published:2022-09-01 Issue:1 Volume:8 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Aamir Muhammad¹,Saeed Farhan²^ORCID,Afzaal Muhammad²^ORCID,Ahmad Aftab³^ORCID,Hussain Muzzamal²,Ateeq Huda²,Al Jbawi Entessar⁴^ORCID

Affiliation:

1. National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

2. Department of Food Sciences, Government College University Faisalabad, Pakistan

3. Department of Nutritional Sciences, Government College University Faisalabad, Pakistan

4. Agricultural Extension Directorate, MAAR, Damascus, Syria

Funder

funding

Publisher

Informa UK Limited

Subject

Agricultural and Biological Sciences (miscellaneous),Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2022.2114641

Reference38 articles.

1. Thermal Kinetics of Colour Degradation and Storage Characteristics of Onion Paste

2. THERMAL COLOUR DEGRADATION KINETICS OF MANGO PUREE

3. Rheological characteristics and kinetics of colour degradation of green chilli puree

4. A Fraction Conversion Kinetic Model for Thermal Degradation of Color in Red Chilli Puree and Paste

5. Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices

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