Preserving bioactive quality and color of novel frozen lemongrass puree tablets
Author:
Affiliation:
1. Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
2. Department of Mathematics, Statistics and Physics Punjab Agricultural University Ludhiana India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16050
Reference49 articles.
1. Cryogenic freezing of fresh date fruits for quality preservation during frozen storage
2. Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage
3. Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices
4. MICROWAVE BLANCHING EFFECTS ON COLOR, CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN ASPARAGUS
5. EFFECT OF GINGER AND ROSEMARY EXTRACTS AS ANTIOXIDANT AND ANTIBACTERIAL AGENTS IN TILAPIA FISH FINGERS
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