Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon rind byproduct-Reference-Cited by-同舟云学术

Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon rind byproduct

Published:2022-09-14 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Zia Sania¹²^ORCID,Khan Moazzam Rafiq¹,Aadil Rana Muhammad¹^ORCID,Shahid Muhammad³

Affiliation:

1. National Institute of Food Science and Technology University of Agriculture Faisalabad Faisalabad Pakistan

2. Department of Biosystems and Agricultural Engineering Michigan State University East Lansing Michigan USA

3. Department of Biochemistry University of Agriculture Faisalabad Faisalabad Pakistan

Funder

Higher Education Commission, Pakistan

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17031

Reference38 articles.

1. Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products

2. Effects of pasteurization and storage time on watermelon juice quality enriched with L‐citrulline;Aguayo E.;Acta Horticulturae,2015

3. Effect of pre‐treatments on the phytochemical composition of watermelon (Citrullus lanatus) rind;Akshaya M.;International Food Research Journal,2018

4. Physicochemical Stability of Diet Umbu-Caja Jams Stored under Ambient Conditions

5. Grape peel (Syrah var.) jam as a polyphenol‐enriched functional food ingredient

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