Effect of thermosonication on physicochemical and anti‐nutritional properties of blood fruit beverage
Author:
Affiliation:
1. Department of Agribusiness Management and Food Technology North‐Eastern Hill University (NEHU) Tura Meghalaya India
2. School of Food Science and Environmental Health Technological University Dublin – City Campus Dublin Ireland
Funder
Science and Engineering Research Board
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17268
Reference52 articles.
1. Thermosonication: a potential technique that influences the quality of grapefruit juice
2. Physicochemical, Nutritional, and Functional Characteristics of Seeds, Peel and Pulp of Grewia tenax (Forssk) Fiori Fruits
3. Phytochemical Screnning and Mineral Contents of Leaves of Some Nigerian Woody Plants
4. Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries
5. Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review
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