The influence of non-thermal technologies on color pigments of food materials: An updated review
Ravi Pandiselvam, Swati Mitharwal, Poonam Rani, M. Anjaly Shanker, Amit Kumar, Raouf Aslam, Yeliz Tekgül, Anjineyulu Kothakota, Sarvesh Rustagi, Dolly Bhati, Shahida Anusha Siddiqui, Mohammed Wasim Siddiqui, Seema Ramniwas, Aynura Aliyeva, Amin Mousavi Khaneghah
Journal
- ISSN / E-ISSN
- — / —
- DOI
- 10.1016/j.crfs.2023.100529 ↗
- Volume · Issue · Pages
- 6 · — · 100529-100529
- Publisher
- Elsevier BV
- Article URL
- https://doi.org/10.1016/j.crfs.2023.100529 ↗
- Article details
- Unverified
Publication date (each date has its type and source)
01 Jan 2023
OpenAlex publication date · source: OpenAlex
| Type | Date | Source |
|---|---|---|
| OpenAlex publication date | 01 Jan 2023 | OpenAlex |
Keywords (as given): non-thermal processing; food color; color pigments; high pressure processing; pulsed electric field; sonication; food irradiation; colorimetry; lipid oxidation; consumer acceptance; food quality
HEC Status at Publication Not the journal's current status
HEC Status at PublicationConclusive
HEC status at publication
Recognized
X
Based on the recorded HEC dataset applicable to the article's publication date. Listed as X in the HEC list for 2022–23.
- Journal
- Current Research in Food Science
- Publication date used
- 01 Jan 2023 (OpenAlex publication date)
- Applicable HEC period
- 2022–23 (version 2) · 01 Jul 2022 – 30 Jun 2023
- Category
- X
- Recognition status
- Recognized (OK_RECORD_FOUND)
- Source
- hjrs-2022-23 row 9755
- Verification status
- Verified against source · last verified 16 Oct 2026
This is an automatically generated summary based on the information available on the publication date. Terms & conditions apply.