Changes in quality attributes of coconut water treated with UV-radiation and nisin during cold storage: Kinetics modelling and shelf-life prediction-Reference-Cited by-同舟云学术

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Changes in quality attributes of coconut water treated with UV-radiation and nisin during cold storage: Kinetics modelling and shelf-life prediction

Published:2025-01 Issue: Volume:167 Page:110801
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ceballos Michael Warren^ORCID,Jafari Saeid,Fikry Mohammad^ORCID,Shiekh Khursheed Ahmad,Kijpatanasilp Isaya,Assatarakul Kitipong^ORCID

Funder

Chulalongkorn University Graduate School

Publisher

Elsevier BV

Reference42 articles.

1. Thermal pasteurization and microbial inactivation of fruit juices Fruit Juices;Ağçam,2018

2. Effect of thermal and non-thermal treatments on the color of citrus juice: A review;Aghajanzadeh;Food Reviews International,2022

3. Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation;Bhat;Food Chemistry,2011

4. Controlled release of antimicrobial compounds from highly swellable polymers;Buonocore;Journal of Food Protection,2004

5. A refreshing beverage from mature coconut water blended with lemon juice;Chauhan;Journal of Food Science and Technology,2014

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