Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design
Author:
Affiliation:
1. Department of Food Engineering and Technology Institute of Chemical Technology Matunga Mumbai India
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12864
Reference143 articles.
1. Pulsed light technology: a novel method for food preservation;Abida J.;International Food Research Journal,2014
2. Thermal Pasteurization and Microbial Inactivation of Fruit Juices
3. Agricultural and Processed Food Products Export Development Authority (APEDA). (2019).Market intelligence report for fruit juices.https://agriexchange.apeda.gov.in/Weekly_eReport/Fruit_Juices_Report.pdf
4. Total inactivation of lipoxygenase in whole soya bean by pulsed light and the effect of pulsed light on the chemical properties of soya milk produced from the treated soya beans
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