Development and storage stability studies of functional fruit and vegetable-based drinks incorporated with polyphenols extracted from herbs and spices-Reference-Cited by-同舟云学术

Development and storage stability studies of functional fruit and vegetable-based drinks incorporated with polyphenols extracted from herbs and spices

Published:2024-02-27 Issue:1 Volume:27 Page:381-399
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Fatima Kaneez¹,Tehseen Saima¹,Ashfaq Faiza¹,Bilal Ahmad²,Zubair Khalid Muhammad³,Khalid Waseem⁴,Madilo Felix Kwashie⁵

Affiliation:

1. Department of Food Science and Technology, Faculty of Science and Technology, Government College Women University Faisalabad, Faisalabad, Pakistan

2. Faculty of Allied Health Sciences, University Institute of Diet and Nutritional Sciences, Lahore, Pakistan

3. Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan

4. The University of Lahore, Lahore, Pakistan

5. Department of Food Science and Technology, Ho Technical University, Ho, Ghana

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2317740

Reference50 articles.

1. Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice

2. FAO. FAO Stat. Retrieved From http://www.fao.org/faostat/en/#data (Dec. 24 2018).

3. Phytochemical and therapeutic potential of cucumber

4. Modelling and kinetic study of microwave assisted drying of ginger and onion with simultaneous extraction of bioactive compounds

5. Physicochemical Properties and Phytochemical Components of Spiced Cucumber-Pineapple Fruit Drink

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent Advances in the Application of Natural Products for Postharvest Edible Mushroom Quality Preservation;Foods;2024-07-27