Enhancing the properties of eggshell powder by cold plasma for improved calcium fortification in black coffee-Reference-Cited by-同舟云学术

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Enhancing the properties of eggshell powder by cold plasma for improved calcium fortification in black coffee

Published:2020-06 Issue:8 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Aditya Sanprit¹,Gnanasekaran Santhoshkumar¹,Stephen Jaspin¹,Radhakrishnan Mahendran¹^ORCID

Affiliation:

1. Center of Excellence in Nonthermal ProcessingIndian Institute of Food Processing Technology (IIFPT) Thanjavur Tamil Nadu India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13450

Reference46 articles.

1. Effects of coffee on type 2 diabetes mellitus

2. Tannins are astringent;Ashok P. K.;Journal of Pharmacognosy and Phytochemistry,2012

3. Stability of saponins from chickpea, soy and faba beans in vegetarian, broccoli-based bars subjected to different cooking techniques

4. Some physical properties of QP-38 variety pigeon pea

5. Coffee consumption and risk of total and cardiovascular mortality among patients with type 2 diabetes

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. Exploring Multifaceted Changes in Physicochemical and Nutritional Attributes of Chicken Breast Powder under Cold Plasma Treatment;ACS Food Science & Technology;2024-06-04

2. Morphological analysis of corn xerogel and its shape shifting in water;Journal of Food Engineering;2022-10

3. Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification;Current Research in Food Science;2022

4. Utilization of eggshell waste in calcium-fortified foods and other industrial applications: A review;Trends in Food Science & Technology;2021-09

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