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Cogent Food & Agriculture Volume 1, 2015 - Issue 1

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Research Article

Effect of chemical and thermal treatments on quality parameters and antioxidant activity of apple (pulp) grown in high Himalayan regions

Rafiya NisarInstitute of Home Science, University of Kashmir, Srinagar, IndiaView further author information

Waqas N. BabaDepartment of food science and technology, University of Kashmir, Srinagar, IndiaView further author information

Farooq Ahmad MasoodiDepartment of food science and technology, University of Kashmir, Srinagar, IndiaCorrespondence[email protected]
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Fatih YildizMiddle East Technical University, TurkeyView further author information

(Reviewing Editor)

Article: 1063797 | Received 06 May 2015, Accepted 12 Jun 2015, Published online: 24 Jul 2015

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https://doi.org/10.1080/23311932.2015.1063797
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Simran Arora, Rajpreet Kaur Goraya, Saleem Siddiqui & Rakesh Gehlot. (2021) Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage. Journal of Food Processing and Preservation 45:3.
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R. Hemalatha, Amarjeet Kumar, Om Prakash, A. Supriya, A. Chauhan & V. Kudachikar. (2018) Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.). Beverages 4:2, pages 42.
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Waqas N. Baba, Kaunser Jan, Hilal A. Punoo, Touseef Ahmed Wani, Mohd Masarat Dar & F.A. Masoodi. (2018) Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum. LWT 92, pages 242-249.
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Furheen Amin, F. A. Masoodi, Waqas N. Baba, Asma Ashraf Khan & Bashir Ahmad Ganie. (2017) Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties. Journal of Food Science and Technology 54:12, pages 3791-3801.
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Effect of chemical and thermal treatments on quality parameters and antioxidant activity of apple (pulp) grown in high Himalayan regions

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Effect of chemical and thermal treatments on quality parameters and antioxidant activity of apple (pulp) grown in high Himalayan regions

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