A Review of Clean‐Label Approaches to Chilli Paste Processing-Reference-Cited by-同舟云学术

A Review of Clean‐Label Approaches to Chilli Paste Processing

Published:2021-08-12 Issue:2 Volume:57 Page:763-773
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Jamaluddin Faathirah¹,Noranizan Mohd Adzahan²^ORCID,Mohamad Azman Ezzat²,Mohamad Azizah³,Yusof Noor Liyana²,Sulaiman Alifdalino⁴^ORCID

Affiliation:

1. Faculty of Economics and Muamalat (FEM) Universiti Sains Islam Malaysia (USIM) Nilai Negeri Sembilan 71800 Malaysia

2. Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor 43400 Malaysia

3. Food Biotechnology Research Centre Agro‐Biotechnology Institute (ABI) National Institutes of Biotechnology Malaysia (NIBM) CO MARDI Headquarters Serdang Selangor 43400 Malaysia

4. Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Selangor 43400 Malaysia

Funder

Universiti Putra Malaysia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15293

Reference87 articles.

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2. Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree/Paste

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4. Storage stability of aroma volatiles in ultra-high pressure and thermally treated Thai green-chili pastes (Nam Prig Nhum)

5. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

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