The potential of pulsed light treatment to produce enzymatically stable Indian gooseberry ( Emblica officinalis Gaertn.) juice with maximal retention in total phenolics and vitamin C-Reference-Cited by-同舟云学术

The potential of pulsed light treatment to produce enzymatically stable Indian gooseberry ( Emblica officinalis Gaertn.) juice with maximal retention in total phenolics and vitamin C

Published:2020-11-06 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:

Chakraborty Snehasis¹^ORCID,Ghag Saurabhi²,Bhalerao Prasanna P.¹,Gokhale Jyoti S.¹

Affiliation:

1. Food Engineering and Technology Department Institute of Chemical Technology Mumbai India

2. Institute of Chemical Technology‐Marathwada Campus Jalna India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14932

Reference30 articles.

1. Surface decontamination of spinach by intense pulsed light treatments: Impact on quality attributes

2. Effect of pasteurization temperature on quality of aonla juice during storage

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

4. The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend

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