Rishi Richa, N. C. Shahi, Anupama Singh, U. C. Lohani, P. K. Omre, Anil Kumar & T. K. Bhattacharya·Advances in Research·2017
The purpose of the current review paper is to investigate and analyze about the effects of ohmic heating (OH) different application in the field of fish, meat and its product and compare it with other conventional thermal methods of food processing such as thawing, heating, cooki...
Open access
Research Article10.9734/AIR/2017/33799
The aim of the present study is to know about the effects of pulse electric field on food and compare it with other thermal methods of food processing. Food quality, food safety, convenience, freshness, healthy food, natural flavor and taste with extended shelf-life are the main...
Open access
Research Article10.9734/AIR/2017/32343
Pectin, a component of the plant cells, exists in the primary cell wall along with the middle lamella of plant tissues and is found mostly in citrus fruit peels. Peels of orange is an important source of pectin which is utilized as an emulsifying, gelling and thickening agent in...
Open access
Research Article10.9734/IRJPAC/2018/46089