Impact of conventional and ohmic blanching on color, phytochemical, structural, and sensory properties of mango (Mangifera indica L.) cubes: A comparative analysis-Reference-Cited by-同舟云学术

Impact of conventional and ohmic blanching on color, phytochemical, structural, and sensory properties of mango (Mangifera indica L.) cubes: A comparative analysis

Published:2023-10 Issue: Volume:2 Page:100308
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Priyadarshini Aparajita,Rayaguru Kalpana,Biswal Achyuta Kumar,Panda Pradeep Kumar,Lenka Chandrashree,Misra Pramila Kumari

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference78 articles.

1. Effect of ohmic heating parameters on inactivation of enzymes and quality of not-from-concentrate mango juice;Abedelmaksoud;Asian Journal of Scientific Research,2018

2. Ohmic heating in the food industry: Developments in concepts and applications during 2013–2020;Alkanan;Applied Sciences,2021

3. Optimization of ‘green'extraction of carotenoids from mango pulp using split plot design and its characterization;Baria;LWT,2019

4. Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes;Barrón-García;LWT,2021

5. Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability;Bhalerao;LWT,2020

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