Spray Drying of Bottle Gourd Juice: Effect of Different Carrier Agents on Physical, Antioxidant Capacity, Reconstitution, and Morphological Properties-Reference-Cited by-同舟云学术

Spray Drying of Bottle Gourd Juice: Effect of Different Carrier Agents on Physical, Antioxidant Capacity, Reconstitution, and Morphological Properties

Published:2021-02-05 Issue:2 Volume:1 Page:282-291
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Bhat Suheela¹,Saini C. S.¹,Kumar Vivek²,Sharma H. K.³^ORCID

Affiliation:

1. Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, India

2. Department of Food Technology, School of Chemical Technology, Harcourt Butler Technical University, Nawabganj, Kanpur 208001, India

3. National Institute of Technology (NIT), Agartala 799046, India

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.0c00041

Reference46 articles.

1. Effect of Thermal and Alternate Thermal Processing on Bottle Gourd (L agenaria siceraria ) Juice

2. Process development of bottle gourd sweetmeat by microwave heating: Changes in rheological, textural, sensory and morphological parameters

3. Combined effect of blanching and sonication on quality parameters of bottle gourd (Lagenaria siceraria) juice

4. Peroxidase as indicator enzyme of blanching in bottle gourd ( Lagenaria siceraria ): Changes in enzyme activity, color, and morphological properties during blanching

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