Insights on the astringency of non-alcoholic beverages: Fruit, vegetable & plantation-based perspective-Reference-Cited by-同舟云学术

Insights on the astringency of non-alcoholic beverages: Fruit, vegetable & plantation-based perspective

Published:2024-06 Issue: Volume:4 Page:100630
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Shanker M Anjaly,Krishnan Reshma,Kumar Gopika S,Mohammed Thasniya,Hymavathi Arunima Suresh,Rosamma ,Ragesh Nivedya,George Sony,Rana Sandeep Singh,Abdullah S^ORCID

Publisher

Elsevier BV

Reference89 articles.

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2. Pressure-driven crossflow microfiltration coupled with centrifugation for tannin reduction and clarification of cashew apple juice: Modeling of permeate flux decline and optimization of process parameters;Abdullah;Journal of Food Processing and Preservation,2022

3. Effect of cellulase and tannase on yield, ascorbic acid and other physicochemical properties of cashew apple juice;Abdullah;Fruits,2021

4. Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response surface methodology;Abdullah;Journal of Food Process Engineering,2020

5. Thermosonication as a potential quality enhancement technique of apple juice;Abid;Ultrasonics Sonochemistry,2014

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1. Bioactive compounds, sensory attributes, and flavor perceptions involved in taste-active molecules in fruits and vegetables;Frontiers in Nutrition;2024-09-09