Process parameter optimization for development of beer: Star fruit fortified approach-Reference-Cited by-同舟云学术

Process parameter optimization for development of beer: Star fruit fortified approach

Published:2021-08-09 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Pal Harsha¹,Kaur Ramandeep²,Kumar Pankaj³,Manju Nehra ⁴,Rawat Kritika¹,Grover Nishant⁴,Tokusoglu Ozlem⁵,Sarao Loveleen Kaur⁶^ORCID,Kaur Sandeep⁷,Malik Tanu⁸^ORCID,Singh Ajay¹^ORCID,Swami Rajan⁹

Affiliation:

1. Department of Food Technology Mata Gujri College Fatehgarh Sahib India

2. Department of Food Science and Technology Punjab Agricultural University Ludhiana India

3. Department of MicrobiologyDolphin (PG) Institute of Biomedical & Natural Sciences Dehradun India

4. Department of Food Science and Technology CDLU Sirsa India

5. Department of Food Engineering Engineering Faculty Celal Bayar University Manisa Turkey

6. Department of Plant Breeding and Genetic Punjab Agricultural University Ludhiana India

7. Department of Agriculture Maharishi Markandeshwar University Ambala India

8. Centre of Food Science and Technology CCS Haryana Agriculture University Hisar India

9. MMCPMMU Mullana Ambala India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15838

Reference28 articles.

1. Caracterização física e química dos frutos de carambola (Averroa carambola L.) produzidos em Petrolina‐PE;Almeida M. B.;Revista Semiárido De Visu,2011

2. DETERMINATION OF CARBON DIOXIDE IN BEER

3. FLAVOUR AND HAZE STABILITY DIFFERENCES DUE TO HOP AND MALT TANNINS IN ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE AND WITH REGULAR MALT

4. Multivariate Analysis of NMR and FTIR Data as a Potential Tool for the Quality Control of Beer

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Top-fermented beer enriched with Ceylon Gooseberry residue – The effect on bioactive compound content and sensorial profile;International Journal of Gastronomy and Food Science;2024-09

2. Recent advances in the applications of Lactobacillus helveticus in the fermentation of plant-based beverages: A review;Trends in Food Science & Technology;2024-05

3. Production and characterization of craft beers with different additions of native fruits and agro-industrial residues: a review;Ciência Rural;2023

4. Effect of drying on vitamin, carotene, organic acid, mineral composition, and microstructural properties of mango ( Mangifera indica );Journal of Food Processing and Preservation;2021-12-16