Enhancing Shelf‐Life of Bael Beverage Through Various Pasteurization Techniques: A Comparative Study at 25°C and 4°C With Thermal, Pulsed Light, and Microwave Treatments

Documenti analoghi

• Influence of Thermal and Intensive Pulsed Light Treatments on Polyphenoloxidase Structure, Saccharomyces cerevisiae Morphology, and Phenolic Profile of Bael ( Aegle marmelos ) Beverage
  di: Rishab Dhar, et al.
  Pubblicazione: (2025)
• Enhancing the Stability of Wax‐Based Oleogels Through Post‐Process Thermal Treatments: A Comparative Study of Conventional, Microwave, and Infrared Heating Techniques
  di: K. Sandhya, et al.
  Pubblicazione: (2026)
• Osmotic Dehydration of Jamun Fruit in Molasses: Pretreatment, Process Optimization, Mass Transfer Studies, and Bioactive Retention
  di: Shivani Venkateswaran, et al.
  Pubblicazione: (2026)
• Pulsed light processing of low sugar, added fiber RTD mango beverage
  di: Kosana Pravallika, et al.
  Pubblicazione: (2024)
• Pulsed Light Decontamination of Red Chilies (Capsicum annuum var. longum)
  di: Kosana Pravallika, et al.
  Pubblicazione: (2024)