Work

Pasteurization of mandarin juice by ohmic heating and evaluation of its shelf-life under refrigerated and ambient conditions

Year: 2024

Type: article

Abstract: Ohmic heating (200 V/30 s) produced a microbially safe (5 log reduction in natural microflora) and enzymatically stable (>99% inactivation of enzymes) mandarin juice.

Source: Sustainable Food Technology

DOI: 10.1039/d4fb00267a

Authors: Somnath Basak, Piyush Thakur, Snehasis Chakraborty

Institution: Institute of Chemical Technology

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: All India Council for Technical Education

OpenAlex ID: W4404244714

FWCI: 2.017

Cites: 55

Cited by: 12

Related to: 10