Comparative analysis of ohmic and conventional heat‐treated carrot juice
Author:
Affiliation:
1. Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
2. Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Haryana India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15687
Reference26 articles.
1. Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM
2. Effect of Ohmic Heating Parameters on Inactivation of Enzymes and Quality of Not-from-concentrate Mango Juice
3. Optimization of ohmicsonication for overall quality characteristics of NFC apple juice
4. Effect of Ohmic Heating on Quality and Storability of Sugarcane Juice
5. Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts
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