Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
May 1, 2024Journal of Food Process Engineering

High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water

View Full Paper
Ask AI
Bookmark
Share

Authors

NRN. Bhanu Prakash ReddyMBMalini BuvaneswaranAAAnnet Mary Anto

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Reddy et al. (2024) studied this question.

synapsesocial.com/papers/68e6c32cb6db643587641f48https://doi.org/10.1111/jfpe.14624
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Enzymic Deactivation in Tender Coconut Water by Supercritical Carbon Dioxide2024 · 2 citations
  2. 2High Pressure Processing as an Advancement in Food Processing2024 · 2 citations
  3. 3Comparison of heat treatment and high hydrostatic pressure on quality attributes of fruit beverages with coconut water2026
  4. 4Effect of pulsed electric field processing on the quality characteristics and enzyme activity of tender coconut water2024
  5. 5High hydrostatic pressure treatment in the presence of a food emulsifier to reduce heat resistance of bacterial spores2026