Application of Electromagnetic Radiations and Superheated Steam for Enzyme Inactivation in Green Bell Pepper-Reference-Cited by-同舟云学术

Application of Electromagnetic Radiations and Superheated Steam for Enzyme Inactivation in Green Bell Pepper

Published:2014-06-27 Issue:6 Volume:39 Page:784-792
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Jeevitha G.C.¹,Anto A.¹,Chakkaravarthi A.¹,Hebbar H.U.¹

Affiliation:

1. Department of Food Engineering; Central Food Technological Research Institute; Council of Scientific and Industrial Research; Mysore Karnataka 570 020 India

Funder

UNU-Kirin, Japan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12288/fullpdf

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3. Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.);Castro;Food Chem.,2008

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