Changes in physico‐chemical attributes and reaction kinetics of Palmyra ( <i>Borassus flabellifer</i> ) sap stored under ambient and refrigerated temperature during fermentation-Reference-Cited by-同舟云学术

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Changes in physico‐chemical attributes and reaction kinetics of Palmyra ( Borassus flabellifer ) sap stored under ambient and refrigerated temperature during fermentation

Published:2022-11-23 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Sarma Chayanika¹²^ORCID,Kalakandan Suresh Kumar¹^ORCID,Mummaleti Gopinath¹^ORCID,Thamburaj Suman¹^ORCID

Affiliation:

1. Department of Food Biotechnology National Institute of Food Technology, Entrepreneurship and Management (formerly IIFPT) Thanjavur India

2. Department of Biotechnology Vivekanandha College of Arts and Sciences for Women (Autonomous) Tiruchengode Namakkal India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17277

Reference28 articles.

1. A new Technology for Extraction of palm sap from Palmyrah tree for bioethanol production;Arunavathi S.;Elixir Applied Botany,2012

2. Chemical composition of volatiles from coconut sap (neera) and effect of processing

3. A review on palm wine;Chandrasekhar K.;International Journal of Research in Biological Sciences,2012

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