Emerging non-thermal processing techniques for preservation of tender coconut water-Reference-Cited by-同舟云学术

Emerging non-thermal processing techniques for preservation of tender coconut water

Published:2021-09 Issue: Volume:149 Page:111850
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Prithviraj V.^ORCID,Pandiselvam R.^ORCID,Babu Ardra C.^ORCID,Kothakota Anjineyulu,Manikantan M.R.,Ramesh S.V.^ORCID,Beegum P.P. Shameena,Mathew A.C.,Hebbar K.B.

Funder

Indian Council of Agricultural Research

Publisher

Elsevier BV

Subject

Food Science

Reference73 articles.

1. Effect of ohmic heating on polyphenol oxidase activity, electrical and physicochemical properties of fresh tender coconut water;Aniesrani Delfiya;International Journal of Food Engineering,2016

2. Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV);Augusto;Food Research International,2015

3. Current and future prospects for the use of pulsed electric field in the meat industry;Bhat;Critical Reviews in Food Science and Nutrition,2018

4. Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system;Bhullar;Food Science and Technology International,2019

5. High pressure carbon dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality;Cappelletti;Journal of Food Engineering,2015

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