Effect of thermal and non-thermal processing on astringency reduction and nutrient retention in cashew apple fruit and its juice
Ipsita Das, Sonia Sasmal, Amit Arora
Topics & Concepts
TanninAscorbic acidFood scienceAstringentChemistrySugarSteamingCentral composite designNutrientFactorial experimentLemon juiceReducing sugarPoint of deliveryResponse surface methodologyMathematicsBotanyTasteChromatographyBiologyStatisticsOrganic chemistryPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesGinkgo biloba and Cashew Applications