High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension
Author:
Affiliation:
1. Department of Food Engineering Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
2. Department of Food Engineering Faculty of Engineering Ardahan University Ardahan Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15598
Reference47 articles.
1. Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages
2. Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions
3. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants
4. Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice
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