Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water-Reference-Cited by-同舟云学术

Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water

Published:2019-12-30 Issue:3 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Rajashri Kulal¹,Roopa Bommanahalli Shivegowda²,Negi Pradeep Singh³^ORCID,Rastogi Navin Kumar¹^ORCID

Affiliation:

1. Department of Food Engineering CSIR‐Central Food Technological Research Institute Mysore India

2. Department of Traditional Food and Sensory Science CSIR‐Central Food Technological Research Institute Mysore India

3. Department of Fruit and Vegetable Technology CSIR‐Central Food Technological Research Institute Mysore India

Funder

African Laser Centre, Council for Scientific and Industrial Research

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14363

Reference55 articles.

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4. Impact of combined postharvest treatments (UV-C light, gaseous O3, superatmospheric O2 and high CO2) on health promoting compounds and shelf-life of strawberries

5. Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits

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