Application of fuzzy logic technique for sensory evaluation of high pressure processed mango pulp and litchi juice and its comparison to thermal treatment-Reference-Cited by-同舟云学术

Application of fuzzy logic technique for sensory evaluation of high pressure processed mango pulp and litchi juice and its comparison to thermal treatment

Published:2015-12 Issue: Volume:32 Page:70-78
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Kaushik Neelima,Gondi Anusha Reddy,Rana Rachna,Srinivasa Rao P.

Funder

National Agricultural Innovation Project (NAIP)

Indian Council for Agricultural Research (ICAR)

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

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2. Thermal colour degradation kinetics of mango puree;Ahmed;International Journal of Food Properties,2002

3. High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review;Barba;Comprehensive Reviews in Food Science and Food Safety,2012

4. High pressure processing of Australian navel orange juices: Sensory analysis and volatile flavor profiling;Baxter;Innovative Food Science & Emerging Technologies,2005

5. Development and test of a new fuzzy-QFD approach for characterizing customers rating of extra virgin olive oil;Bevilacqua;Food Quality and Preference,2012

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