Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology-Reference-Cited by-同舟云学术

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Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology

Published:2024-06-20 Issue:1 Volume:10 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Sittisart Priyada¹,Mahidsanan Thitikorn²^ORCID

Affiliation:

1. Department of Agricultural Technology, Faculty of Science and Arts, Burapha University, Chanthaburi, Thailand

2. Department of Food Science and Technology, Faculty of Agricultural Innovation and Technology, Rajamangala University of Technology Isan, Nakhon Ratchasima, Thailand

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2024.2368262

Reference64 articles.

1. Agricultural alternative. (2022). Asparagus production. https://extension.psu.edu/asparagus-production

2. Agriculture forestry and fisheries. (2022). Asparagus. https://www.dalrrd.gov.za/Portals/0/Brochures%20and%20Production%20guidelines/Production%20guidelines%20Asparagus.pdf Assessed on 2 October 2022.

3. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds

4. The Microbiological Quality of Commercial Fruit Juices-Current perspectives

5. Drying Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Chili Pepper (Capsicum frutescens L.)

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