Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage-Reference-Cited by-同舟云学术

Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage

Published:2021-01-29 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Arora Simran¹^ORCID,Goraya Rajpreet Kaur²,Siddiqui Saleem³,Gehlot Rakesh³

Affiliation:

1. Food Grains and Oilseeds processing ICAR‐Central Institute of Post‐Harvest Engineering & Technology (CIPHET) Ludhiana India

2. Food Technology Punjab Agricultural University Ludhiana India

3. Centre of Food Science and Technology CCS Haryana Agricultural University Hisar India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15259

Reference45 articles.

1. Inhibition of polyphenol oxidase in banana, apple and mushroom by using different anti‐browning agents under different conditions;Arpita S.;International Journal of Chemical Sciences,2010

2. Compendium of Methods for The Microbiological Examination of Foods

3. STORAGE STABILITY of MINIMALLY PROCESSED FRUIT

4. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

5. Estabilidade da polpa do bacuri (Platonia insignis Mart.) congelada por 12 meses

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