Effect of ohmic heating on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks
Author:
Affiliation:
1. Department of Processing and Food Engineering CAE, DRPCAU Pusa India
2. Department of Processing and Food Engineering CTAE, MPUAT Udaipur India
3. Sugarcane Research Institute, DRPCAU Pusa India
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13818
Reference48 articles.
1. Optimization of process variables of continuous type Ohmic heating for milk pasteurization;Amitabh A.;Indian Journal of Dairy Science,2019
2. AOAC(2012).Official method of analysis. 19th ed. Washington DC: Association of Official Analytical Chemists.
3. Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat
4. Evaluation of watermelon (Citrullus lanatus) juice preserved with chemical preservatives at refrigeration temperature;Alam M. K.;Journal of Scientific Research,2013
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