Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)
Shubham Mandliya, Jayshree Majumdar, Sourav Misra, Monalisha Pattnaik, Hari Niwas Mishra
Topics & Concepts
BlanchingChemistryAscorbic acidFood scienceBrowningAstringentPhyllanthus emblicaFlavorTasteTraditional medicineMedicinePhytochemicals and Antioxidant ActivitiesFood Science and Nutritional StudiesMicrobial Inactivation Methods