Potential of pulsed light treatment to pasteurize pomegranate juice: Microbial safety, enzyme inactivation, and phytochemical retention-Reference-Cited by-同舟云学术

Potential of pulsed light treatment to pasteurize pomegranate juice: Microbial safety, enzyme inactivation, and phytochemical retention

Published:2022-04 Issue: Volume:159 Page:113215
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bhagat Bharati,Chakraborty Snehasis^ORCID

Funder

Science and Engineering Research Board

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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3. Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice;Alper;Journal of Food Processing and Preservation,2005

4. Pulsed light technology applied in food processing;Bhalerao,2021

5. Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability;Bhalerao;Lebensmittel-Wissenschaft & Technologie,2020

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