Process optimization for retarding enzymatic browning in apple slices using ohmic heating

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TextLanguage: ENG Description: 135 pSubject(s):

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Dissertation note: Food and Bioprocess Engineering M.Tech. 2018

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Govind Ballabh Pant University of Agriculture and Technology General Stacks	TH 626.6 G981P (Browse shelf(Opens below))	Available		445169

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	TH 626.6 G231D Development of Ohmic heating unit for optimization of drying parameters of Ohmically heated vacuum dried Malta Powder	TH 626.6 G275M Modelling of the coriander grinding process under different operational conditions in a hammer mill	TH 626.6 G275M Modelling of the coriander grinding process under different operational conditions in a hammer mill	TH 626.6 G981P Process optimization for retarding enzymatic browning in apple slices using ohmic heating	TH 626.6 I79S Studies on efficiency enhancement of lesser known crops based beer using α-Amylase enzyme	TH 626.6 J83O:2 Optimization of ingredients in low calorie, prebiotic ice cream using response surface methodology	TH 626.6 J83P Performance evaluation of animal drawn bay leaf grinder	Next

Food and Bioprocess Engineering M.Tech. 2018

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