Development of a mixed fruit beverage and pulsed light treatment thereof to obtain a microbially safe and enzymatically stable product
Author:
Funder
Science and Engineering Research Board
Department of Science and Technology, Ministry of Science and Technology, India
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference46 articles.
1. Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability;Bhalerao;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2020
2. The potential of pulsed light treatment to produce enzymatically stable Indian gooseberry (Emblica officinal Gaertn.) juice with maximal retention in total phenolics and vitamin C;Chakraborty;Journal of Food Processing and Preservation,2020
3. Effect of pH on enzyme inactivation kinetics in high-pressure processed pineapple (ananas comosus L.) puree using response surface methodology;Chakraborty;Food and Bioprocess Technology,2014
4. Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree;Chakraborty;Innovative Food Science & Emerging Technologies,2015
5. Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments;Chakraborty;Innovative Food Science & Emerging Technologies,2015
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