Comparing the application of conventional and supercritical CO 2 extracts of green tea; storage stability and sensory acceptance of coriander sauce-Reference-Cited by-同舟云学术

Comparing the application of conventional and supercritical CO 2 extracts of green tea; storage stability and sensory acceptance of coriander sauce

Published:2021-10-31 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ashfaq Faiza¹^ORCID,Bilal Ahmad²^ORCID,Butt Masood Sadiq³,Tehseen Saima¹,Akhtar Muhammad Nadeem²,Suleria Hafiz Ansar Rasul⁴⁵^ORCID

Affiliation:

1. Department of Food Science and Technology Faculty of Science and Technology Government College Women University Faisalabad Faisalabad Pakistan

2. University Institute of Diet and Nutritional Sciences Faculty of Allied Health Sciences The University of Lahore Lahore Pakistan

3. National Institute of Food Science and Technology Faculty of Food, Nutrition & Home Sciences University of Agriculture Faisalabad Pakistan

4. Centre for Chemistry and Biotechnology School of Life and Environmental Sciences Deakin University Waurn Ponds Victoria Australia

5. School of Agriculture and Food The University of Melbourne Parkville Victoria Australia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16058

Reference43 articles.

1. Rheological properties and sensory characteristics of green tea yogurt during storage;Amirdivani S.;Life Science Journal,2013

2. Impact of solvent and supercritical fluid extracts of green tea on physicochemical and sensorial aspects of chicken soup;Ashfaq F.;Agriculture and Food,2019

3. Effect of cabbage or its aqueous extract incorporated croquettes on chemical composition and storage stability in relation to antioxidant potential and sensory profile

4. Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage

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