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Advances in Food Chemistry: Food Components, Processing and Preservation

1, 2022

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Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices

Food chemistry, 2011-06, Vol.126 (3), p.961-966

2011

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The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips

International journal of food science & technology, 2013-06, Vol.48 (6), p.1289-1295

2013

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Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil

Journal of food science and technology, 2022-09, Vol.59 (9), p.3428-3439

2022

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Non-thermal Processing of Foods

1, 2019

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Antioxidant, Scavenging, Reducing, and Anti-Proliferative Activities of Selected Tropical Brown Seaweeds Confirm the Nutraceutical Potential of Spatoglossum asperum

Foods, 2021-10, Vol.10 (10), p.2482

2021

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Biochemical and Anti-proliferative activities of seven abundant tropical red seaweeds confirm nutraceutical potential of Grateloupia indica

Arabian journal of chemistry, 2022-06, Vol.15 (6), p.103868, Article 103868

2022

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Edible Seaweeds: A Potential Novel Source of Bioactive Metabolites and Nutraceuticals With Human Health Benefits

Frontiers in Marine Science, 2021-10, Vol.8

2021

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Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Food and bioprocess technology, 2015-12, Vol.8 (12), p.2347-2358

2015

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Postharvest shelf-life extension of green chillies (Capsicum annuum L.) using shellac-based edible surface coatings

Postharvest biology and technology, 2014-06, Vol.92, p.146-148

2014

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Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder

Journal of food science and technology, 2018-06, Vol.55 (6), p.2208-2219

2018

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Effect of pulsed electric field on texture and drying time of apple slices

Journal of food science and technology, 2018-06, Vol.55 (6), p.2251-2258

2018

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Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks

Journal of food engineering, 2011, Vol.102 (1), p.43-48

2011

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Shellac and Aloe vera gel based surface coating for shelf life extension of tomatoes

Journal of food science and technology, 2015-02, Vol.52 (2), p.1200-1205

2015

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Shelf life extension of green chillies (Capsicum annuum L.) using shellac-based surface coating in combination with modified atmosphere packaging

Journal of food science and technology, 2016-08, Vol.53 (8), p.3320-3328

2016

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Efficacy of Aqueous Ozone and Chlorine in Combination with Passive Modified Atmosphere Packaging on the Postharvest Shelf-Life Extension of Green Chillies (Capsicum annuum L.)

Food and bioprocess technology, 2015-06, Vol.8 (6), p.1386-1392

2015

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Quality attributes of vacuum fried fruits and vegetables: a review

Journal of food measurement & characterization, 2020-06, Vol.14 (3), p.1543-1556

2020

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Use of partial drying and freezing pre-treatments for development of vacuum fried papaya (Carica papaya L.) chips

Journal of food science and technology, 2020-06, Vol.57 (6), p.2310-2320

2020

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Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)

Food and bioprocess technology, 2013-06, Vol.6 (6), p.1390-1400

2013

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Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing

International journal of food science & technology, 2014-04, Vol.49 (4), p.1224-1230

2014

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Effect of high-pressure processing on quality and stability of green mango blended mayonnaise

Journal of food science and technology, 2017-07, Vol.54 (8), p.2341-2350

2017

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High pressure, temperature and time-dependent effects on enzymatic and microbial properties of fresh sugarcane juice

Journal of food science and technology, 2017-11, Vol.54 (12), p.4135-4138

2017

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Process Optimization for Development of Vacuum Fried Papaya (Carica papaya) Chips Using Response Surface Methodology

Agricultural research (India : Online), 2019-09, Vol.8 (3), p.364-373

2019

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Determination of relationship between sensory viscosity rating and instrumental flow behaviour of soluble dietary fibers

Journal of food science and technology, 2016-04, Vol.53 (4), p.2067-2076

2016

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A refreshing beverage from mature coconut water blended with lemon juice

Journal of food science and technology, 2014-11, Vol.51 (11), p.3355-3361

2014

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Advances in Food Chemistry: Food Components, Processing and Preservation

Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices

The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips

Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil

Non-thermal Processing of Foods

Antioxidant, Scavenging, Reducing, and Anti-Proliferative Activities of Selected Tropical Brown Seaweeds Confirm the Nutraceutical Potential of Spatoglossum asperum

Biochemical and Anti-proliferative activities of seven abundant tropical red seaweeds confirm nutraceutical potential of Grateloupia indica

Edible Seaweeds: A Potential Novel Source of Bioactive Metabolites and Nutraceuticals With Human Health Benefits

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Postharvest shelf-life extension of green chillies (Capsicum annuum L.) using shellac-based edible surface coatings

Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder

Effect of pulsed electric field on texture and drying time of apple slices

Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks

Shellac and Aloe vera gel based surface coating for shelf life extension of tomatoes

Shelf life extension of green chillies (Capsicum annuum L.) using shellac-based surface coating in combination with modified atmosphere packaging

Efficacy of Aqueous Ozone and Chlorine in Combination with Passive Modified Atmosphere Packaging on the Postharvest Shelf-Life Extension of Green Chillies (Capsicum annuum L.)

Quality attributes of vacuum fried fruits and vegetables: a review

Use of partial drying and freezing pre-treatments for development of vacuum fried papaya (Carica papaya L.) chips

Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)

Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing

Effect of high-pressure processing on quality and stability of green mango blended mayonnaise

High pressure, temperature and time-dependent effects on enzymatic and microbial properties of fresh sugarcane juice

Process Optimization for Development of Vacuum Fried Papaya (Carica papaya) Chips Using Response Surface Methodology

Determination of relationship between sensory viscosity rating and instrumental flow behaviour of soluble dietary fibers

A refreshing beverage from mature coconut water blended with lemon juice

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