Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design-Reference-Cited by-同舟云学术

Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design

Published:2021-11-11 Issue:1 Volume:21 Page:499-540
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Dhar Rishab¹^ORCID,Basak Somnath¹^ORCID,Chakraborty Snehasis¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology Institute of Chemical Technology Matunga Mumbai India

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12864

Reference143 articles.

1. Pulsed light technology: a novel method for food preservation;Abida J.;International Food Research Journal,2014

2. Thermal Pasteurization and Microbial Inactivation of Fruit Juices

3. Agricultural and Processed Food Products Export Development Authority (APEDA). (2019).Market intelligence report for fruit juices.https://agriexchange.apeda.gov.in/Weekly_eReport/Fruit_Juices_Report.pdf

4. Total inactivation of lipoxygenase in whole soya bean by pulsed light and the effect of pulsed light on the chemical properties of soya milk produced from the treated soya beans

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