Impact of thermal and thermosonication treatments of amora (Spondius pinnata) juice and prediction of quality changes using artificial neural networks
Prakash Kumar Nayak, Chandra Mohan Chandrasekar, Shikharpiyom Gogoi, Radha krishnan Kesavan
Topics & Concepts
Titratable acidChemistryFood scienceBrowningFlavonoidAntioxidantAscorbic acidPopulationAntioxidant capacityBiochemistrySociologyDemographyMeat and Animal Product QualityMicrobial Inactivation MethodsFood Drying and Modeling