Nutritional Quantification and Shelf Life Analysis of Non-thermal Processed Coconut Juice

Sasithorn Kongruang; Srawut Kleesuwan

doi:10.1051/e3sconf/202014102008

All issues

Volume 141 (2020)

E3S Web Conf., 141 (2020) 02008

References

Open Access

Issue		E3S Web Conf. Volume 141, 2020 2019 Research, Invention, and Innovation Congress (RI²C 2019)


Article Number		02008
Number of page(s)		7
Section		Food Science
DOI		https://doi.org/10.1051/e3sconf/202014102008
Published online		10 January 2020

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[1] A. Gordon, J. Jackson, Food Safety and Quality Systems in Developing Countries 2 (2017) [Google Scholar]

[2] J. Siriphanich, S. Tongchitpakdee, Postharvest Biology and Technology of Tropical and Subtropical Fruits (2011) [Google Scholar]

[3] J. Hoorfar, Global Safety of Fresh Produce. (2014) [Google Scholar]

[4] W.H.Y. Jean, G. Liya, F.N. Yan, N.T. Swee. Molecules. 14 (2009) [Google Scholar]

[5] S. Töpfl, Thesis, department of food process engineering and food biotechnology, Berlin University of Technology, Berlin, (2006). [Google Scholar]

[6] P. Butz, B. Tauscher, In. Foo. Re. J. 35 (2002) [Google Scholar]

[7] Q. Zhang, G.V. Barbosa-Cánovas, B.G. Swanson, J Food Eng. 25, (1995) [Google Scholar]

[8] B.L. Qin, Q. Zhang, C.G. Barbosa, B. Swanson, P.D. Pedrow, Trans ASAE. 38, (1995) [Google Scholar]

[9] U.R. Pothakamury, A. Monsalve-González, G.V. Barbosa-Cánovas, B.G. Swanson, In. Foo. Re. J. 28 (1995) [Google Scholar]

[10] C.J.M. Donald, S.W. Lloyd, M.A. Vitale, K. Peters-son, J Food Sci. 65 (2000) [PubMed] [Google Scholar]

[11] Z. Liang, Z. Cheng, G.S. Mittal, Lebenson. Wiss. Technol. 39 (2006) [Google Scholar]

[12] J.A. Timmermans, J.H.F. Meyer. Int J Acad Res Dev. 24 (2019) [Google Scholar]

[13] C. Bourneowa, S. Santimalai, Appl. Sci., 03 (2015) [Google Scholar]

[14] S.H. Ho, G.S. Mittal, Crit Rev Biotechnol. 16 (1996) [Google Scholar]

[15] K. Srawut, K. Tawiwan, K. Sasithorn, Petty patent no.1503000462, Thailand. [Google Scholar]

[16] AOAC. Association of official analytical chemists. Arlington, VA, USA. (1990). [Google Scholar]

[17] R. Gatti, M.G. Gioia, Anal Chim Acta 538, (2005), 135-141 [Google Scholar]

[18] T. Kathiravan, R. Kumar, J.H. Lakshmana, M.R. Ku-maraswamy, S. Nadanasabapathi, Croat J Food Sci. Technol. 6 (2014) [Google Scholar]

[19] K. Petritis, C. Elfakir, M. Dreux, J Chromatogr. A 961, 9-12 (2002) [PubMed] [Google Scholar]

[20] S. Ho, G. Mittal, J. Cross, J Food Eng. 31 (1997) [Google Scholar]

[21] U. Zimmermann, Springer 105 (1986) [Google Scholar]

[22] A. Angersbach, V. Heinz, D. Knorr, Innov Food Sci. Emerg Technol. 1 (2000) [Google Scholar]

[23] E. Vorobiev, N. Lebovka, Springer. (2009) [Google Scholar]

[24] U. Zimmermann, J. Vienken, G. Pilwat, Bioelectrochem Bioenerg. 7 (1980). [Google Scholar]

[25] R.A.H. Timmermansa, H.C. Mastwijkab, L.B.J.M. Berendsena, A.L. Nederhoffa, A.M. Matsera, M.A.J.S. Van Boekelc, M.N. Nierop Groota, Int J Foo. Microbiol. 298 (2019) [Google Scholar]