Sugarcane blanching at specific temperature and time combination preserves juice physio‐biochemical, microbial and sensory attributes
Author:
Affiliation:
1. ICAR‐ Indian Institute of Sugarcane Research Lucknow 226002 India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16205
Reference26 articles.
1. Effect of Ohmic Heating on Quality and Storability of Sugarcane Juice
2. Preparation of carbonated sugarcane juice beverages blended with fruit juices
3. The shelf life of standardized sugarcane juice stored under refrigeration
4. CONSIDERATIONS IN CALCULATING KINETIC PARAMETERS FROM EXPERIMENTAL DATA
5. Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut ( Cocos nucifera L.) sugar syrup
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1. Determining the impact of pre‐pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice;Journal of Food Science;2024-09
2. Chemical kinetics and thermodynamics of PPO activity, colour changes and microbial degradation during blanching of the sugarcane billets;Journal of the Science of Food and Agriculture;2024-04-26
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