Application of high‐pressure processing for extending the shelf life of sugarcane juice under refrigerated conditions-Reference-Cited by-同舟云学术

Application of high‐pressure processing for extending the shelf life of sugarcane juice under refrigerated conditions

Published:2020-11-09 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Sreedevi Pandraju¹^ORCID,Jayachandran Lakshmi E.²^ORCID,Srinivasa Rao Pavuluri²

Affiliation:

1. Regional Agricultural Research Station Anakapalle Andhra Pradesh India

2. Agricultural & Food Engineering Department Indian Institute of Technology Kharagpur India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14957

Reference37 articles.

1. Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

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3. Studies on the development and storage stability of ready‐to‐serve bottled sugarcane juice;Bhupinder K.;International Journal of Tropical Agriculture,1991

4. Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing;Błaszczak W.;Innovative Food Science & Emerging Technologies,2017

5. Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology

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