Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention-Reference-Cited by-同舟云学术

Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention

Published:2022-11-06 Issue:1 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Badin Emiliano Emanuel¹^ORCID,Augusto Pedro Esteves Duarte²³^ORCID,Quevedo‐Leon Roberto Agustín⁴^ORCID,Ibarz Albert⁵^ORCID,Ribotta Pablo Daniel⁶^ORCID,Lespinard Alejandro Rafael¹^ORCID

Affiliation:

1. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB), CONICET ‐ Instituto de Ciencias Básicas y Aplicadas, Universidad Nacional de Villa María Córdoba Argentina

2. Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba Brazil

3. Food and Nutrition Research Center (NAPAN) University of São Paulo (USP) São Paulo Brazil

4. Departamento de Acuicultura y Recursos Agroalimentarios, Programa Fitogen‐ API 3 Universidad de Los Lagos Osorno Chile

5. Department of Food Technology University of Lleida Lleida Spain

6. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET ‐ Universidad Nacional de Córdoba Córdoba Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14168