Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)

Innovative Food Science and Emerging Technologies

Volumn 22, Issue , 2014, Pages 40-50

  Kaushik, Neelima ^a   Kaur, Barjinder Pal ^a   Rao, P Srinivasa ^a   Mishra, H N ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Activation volume; Bioactive components; Color; Decimal reduction time; High pressure processing; Mango pulp; Microbial destruction kinetics

Indexed keywords

COLOR; HIGH PRESSURE EFFECTS; KINETICS; MICROORGANISMS;

ACTIVATION VOLUME; BIOACTIVE COMPONENTS; DECIMAL REDUCTION; HIGH PRESSURE PROCESSING; MANGO PULPS;

FRUITS;

MANGIFERA INDICA;

EID: 84897092450     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.12.011     Document Type: Article

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