Effects of different pretreatments on the physicochemical characteristics and quality criteria of chestnut ( Castanea sativa Mill.) pickle: A new value‐added product-Reference-Cited by-同舟云学术

Effects of different pretreatments on the physicochemical characteristics and quality criteria of chestnut ( Castanea sativa Mill.) pickle: A new value‐added product

Published:2021-06 Issue:7 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Suna Senem¹^ORCID,Avşar Betül¹,Koçer Serhat²,Çopur Ömer Utku¹

Affiliation:

1. Department of Food Engineering Faculty of Agriculture Bursa Uludag University Bursa Turkey

2. Central Research Institute of Food and Feed Control Bursa Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15669

Reference55 articles.

1. EFFECT OF BLANCHING AND DRYING PROCESS ON CAROTENOIDS COMPOSITION OF UNDERUTILIZED ETHIOPIAN (COCCINIA GRANDISL. VOIGT) AND INDIAN (TRIGONELLA FOENUM-GRAECUML.) GREEN LEAFY VEGETABLES

2. Electron transfer-based antioxidant capacity assays and the cupric ion reducing antioxidant capacity (CUPRAC) assay

3. Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay

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