Development and optimization of processing techniques for intermediate moisture muskmelon chunks-Reference-Cited by-同舟云学术

Development and optimization of processing techniques for intermediate moisture muskmelon chunks

Published:2019-08-30 Issue:10 Volume:7 Page:3253-3260
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Din Ahmad¹,Nadeem Muhammad²,Saeed Farhan³^ORCID,Ahmad Muhammad Haseeb³,Tufail Tabussam³,Bader Ul Ain Huma³,Mushtaq Zarina³^ORCID,Hussain Shahzad⁴,Anjum Faqir Muhammad⁵^ORCID

Affiliation:

1. Ayub Agricultural Research Institute Faisalabad Pakistan

2. Institute of Food Science & Nutrition University of Sargodha Sargodha Pakistan

3. Institute of Home & Food Sciences Government College University Faisalabad Pakistan

4. College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia

5. The University of the Gambia Serekunda Gambia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1183

Reference34 articles.

1. Efficiency improvement of bioactive compounds extraction from cantaloupe and muskmelon by freeze‐thawing and PEF;Asavasanti S.;Research Journal Phranakhon Rajabhat: Science and Technology,2018

2. Aroma volatile differences in commercial orange fleshed cantaloupes, the inbred parental lines, and stored fresh‐cuts;Beaulieu J. C.;Acta Horticulturae,2010

3. Factors affecting physico‐chemical, sensory and microbiological quality of Kinnow juice blends;Bhardwaj R. L.;Journal of Nutrition and Food Science,2012

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