Integrated calculation of pasteurization time: A case study for thermal inactivation kinetics of a mixed fruit beverage-Reference-Cited by-同舟云学术

Integrated calculation of pasteurization time: A case study for thermal inactivation kinetics of a mixed fruit beverage

Published:2021-05-31 Issue:8 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Bhalerao Prasanna Prakash¹,Chakraborty Snehasis¹^ORCID

Affiliation:

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

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13761

Reference36 articles.

1. Kinetic modeling of ascorbic acid loss in baobab drink at pasteurization and storage temperatures;Abioye A. O.;IOSR Journal of Environmental Science, Toxicology and Food Technology,2014

2. Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice

3. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing

4. Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability

5. Pressure and Temperature Effects on Degradation Kinetics and Storage Stability of Total Anthocyanins in Blueberry Juice

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