Effect of different storage conditions on the quality attributes of sweet lime juice subjected to pulsed light and thermal pasteurization
Author:
Affiliation:
1. Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400 019, India
Abstract
Publisher
Royal Society of Chemistry (RSC)
Link
http://pubs.rsc.org/en/content/articlepdf/2023/FB/D3FB00023K
Reference49 articles.
1. Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends
2. Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality
3. Advances in non-thermal technologies for whole and minimally processed apple fruit – A review
4. Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review
5. Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime ( Citrus limetta ) juice during pulsed light treatment
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