Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays-Reference-Cited by-同舟云学术

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Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays

Published:2022-11 Issue:11 Volume:8 Page:e11338
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Umakanthan ,Mathi Madhu

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference72 articles.

1. The role of infrared waves in increasing the quality of food products;Abdelbasset;Food Sci. Technol.,2022

2. A comprehensive review on infrared heating applications in food processing;Aboud;Molecules,2019

3. Chemical composition and sensory evaluation of tea (Camellia sinensis) commercialized in Pakistan;Adnan;Pakistan J. Bot.,2013

4. Life at the Extremes: the Science of Survival;Ashcroft,2000

5. Physical Chemistry for the Life Sciences;Atkins,2011

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1. Influence of Mid-Infrared Irradiation on Amla’s (<i>Phyllanthus emblica</i>) Physicochemical Properties and Acceptability Index;Science Frontiers;2024-02-20

2. Minimizing the Health Issues by Potentiating the Sweetness of Sugars Through Mid‐Infrared Application;Starch - Stärke;2024-02-14

3. Mid-infrared light reduces the nicotine content and detoxifies bidis for safer smoking;2024-01-17

4. Influence of mid-infrared irradiation on Amla’s (Phyllanthus emblica) physicochemical properties and acceptability index;2024-01-16

5. Coffee and amyotrophic lateral sclerosis (ALS);Progress in Brain Research;2024

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