Valorisation of kinnow peel for development of phytochemical enriched tea infusion: standardisation of tea bag loading, dipping temperature and dips per minute for the better extraction of bioactive compounds-Reference-Cited by-同舟云学术

Valorisation of kinnow peel for development of phytochemical enriched tea infusion: standardisation of tea bag loading, dipping temperature and dips per minute for the better extraction of bioactive compounds

Published:2022-09-19 Issue:5 Volume:58 Page:2715-2721
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Bassi Pratishtha¹,Kumar Vikas²^ORCID,Kaur Ramandeep²^ORCID,Kumar Satish³^ORCID,Saini Ramesh Kumar⁴,Janghu Sandeep⁵

Affiliation:

1. Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab 144411 India

2. Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India

3. College of Horticulture and Forestry, Thunag, Mandi Dr. YS Parmar University of Horticulture and Forestry Solan Himachal Pradesh 173230 India

4. Department of Bioresources and Food Science, College of Life and Environmental Sciences Konkuk University Seoul Korea

5. Department of Food Product Development Indian Institute of Food Processing Technology Thanjavur Tamil Nadu 613005 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16053

Reference30 articles.

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2. Quality Evaluation of Herbal Tea Blends from Ginger and Pavetta crassipes

3. Anonymous. (2011).Food Safety and Standards Regulations 2011. Retrieved fromhttps://www.fssai.gov.in/cms/food‐safety‐and‐standards‐regulations.php.

4. A comprehensive study of polyphenols contents and antioxidant potential of 39 widely used spices and food condiments

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