Hydrodynamic cavitation processing of ascorbic acid treated precooled sugarcane juice for physiochemical, bioactive, enzyme stability, and microbial safety
Author:
Affiliation:
1. Outreach campus PG School IARI ICAR‐Central Institute of Agricultural Engineering Bhopal India
2. Regional Center, ICAR‐Central Institute of Agricultural Engineering Coimbatore India
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14209
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2. The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice;Adulvitayakorn S.;Journal of Food Processing and Preservation,2020
3. Determination of SOD, POD, PPO and CAT Enzyme Activities in Rumex obtusifolius L.
4. Assessment of enzymatic browning and evaluation of antibrowning methods on dates;Al‐Amrani M.;International Journal of Food Science,2020
5. Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures
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1. Influence of low temperature hydrodynamic cavitation treatment on shelf life of ascorbic acid‐treated sugarcane juice;Journal of Food Process Engineering;2023-09-28
2. Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review;Ultrasonics Sonochemistry;2023-08
3. New Route to the Production of Almond Beverages Using Hydrodynamic Cavitation;Foods;2023-02-22
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