Effect of Thermal and Alternate Thermal Processing on Bottle Gourd (Lagenaria siceraria) Juice

Journal of Food Processing and Preservation

Volumn 41, Issue 3, 2017, Pages

  Bhat, Suheela ^a   Saini, Charanjiv Singh ^a   Kumar, Manish ^b   Sharma, Harish Kumar ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; BACTERIA; HEAT TREATMENT; MICROORGANISMS; PLANTS (BOTANY); PROCESSING; VEGETABLES;

ANTI-OXIDANT ACTIVITIES; LARGE SCALE PRODUCTIONS; MICROBIAL PARAMETERS; NUTRITIONAL QUALITIES; PHYSICO-CHEMICALS; PROCESSING METHOD; QUALITY AND SAFETIES; TOTAL CAROTENOIDS;

BOTTLES;

EID: 84994093943     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12911     Document Type: Article

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