Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process-Reference-Cited by-同舟云学术

Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process

Published:2021-01-12 Issue:2 Volume:86 Page:463-474
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Dhar Rishab¹^ORCID,Bhalerao Prasanna P.¹,Chakraborty Snehasis¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology Institute of Chemical Technology Mumbai 400019 India

Funder

Science and Engineering Research Board

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15583

Reference36 articles.

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2. FSSAI (Food safety and standards authority of India). (2011).Food product standard and food additives regulation. Retrieved fromhttps://www.fssai.gov.in/upload/uploadfiles/files/Food_Additives_Regulations.pdf.

3. Influence of pulsed electric field and heat treatment on Emblica officinalis juice inoculated with Zygosaccharomyces bailii

4. Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability

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