Optimization of shelf stability of sugarcane juice with natural preservatives
Extracts of moringa seed and leaf (Moringa oleifera); lemon (Citrus limon) and ginger
(Zingiber officinale) were added to fresh sugarcane juice in different combinations and …
(Zingiber officinale) were added to fresh sugarcane juice in different combinations and …
Preparation and quality evaluation of lime based herbal blended RTS beverage
C Thamilselvi, T Krishnakumar… - Asian journal of Dairy …, 2015 - indianjournals.com
Lime based RTS beverages were prepared using Tulsi and Arugampul herbal extract. Lime
RTS beverage prepared from the selected herbs were filled in glass bottles and stored at …
RTS beverage prepared from the selected herbs were filled in glass bottles and stored at …
Super fruits: pomegranate, wolfberry, aronia (chokeberry), acai, noni, and amla
JS Sidhu, TA Zafar - Handbook of Fruits and Fruit Processing …, 2012 - pure.kfas.org.kw
The name super fruit was initially coined as a marketing and promotional tool to highlight the
exceptional nutritional quality and unique health-promoting phytochemicals present in …
exceptional nutritional quality and unique health-promoting phytochemicals present in …
[PDF][PDF] Formulation and storage studies of herbal based RTS beverages from persimmon (Diospyros kaki L.) fruit
A Gautam, AK Dhiman, S Attri… - Annals of Phytomedicine …, 2020 - researchgate.net
A ready-to-serve (RTS) beverage was developed using pulp, extracted by the cold and hot
pul** method. Among different combinations of TSS (10, 12, 15 Brix), pulp concentration …
pul** method. Among different combinations of TSS (10, 12, 15 Brix), pulp concentration …
[PDF][PDF] Standardization, physico-chemical & organoleptic assessment during storage of ready to serve blended kinnow-aonla beverage
A Das, V Bahadur, VM Prasad… - The Pharma Innovation …, 2021 - researchgate.net
The current experiment was carried out during Dec 2020 to April 2021 in Post-Harvest
Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was …
Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was …
Effect of recipe treatment and storage period on biochemical composition of custard apple (Annona squamosa L.) nectar
R Shrivastava, S Dubey, AP Dwivedi… - Progressive …, 2013 - indianjournals.com
Custard apple is climacteric fruit which is highly perishable in nature and mostly utilized for
fresh market. The shorter shelf life makes it's marketability difficult and even farmers are …
fresh market. The shorter shelf life makes it's marketability difficult and even farmers are …
[PDF][PDF] Studies on preparation of value added herbal kinnow–aonla beverages (RTS and Squash) during storage
B Vikram, PS Sikarwar - Int. J. Pure App. Biosci, 2018 - academia.edu
The comparative studies on compositional changes in value added kinnow–aonla blended
beverages such as RTS and squash revealed that there was increase in level of TSS and …
beverages such as RTS and squash revealed that there was increase in level of TSS and …
Development of appetizer from box myrtle (Myrica nagi) and its quality evaluation during storage
Box myrtle (Myrica nagi), a wild fruit is a rich source of antioxidants like phenols and
anthocyanins, and has commercial importance because of higher sugar content …
anthocyanins, and has commercial importance because of higher sugar content …
Development of spiced squash (appetizer) from wild prickly pear (Opuntia dillenii Haw.) and its quality evaluation during storage
M Chauhan, NS Thakur… - Journal of Applied …, 2019 - journals.ansfoundation.org
Wild prickly pear (Opuntia dillenii Haw.) is one of the wild fruit with great importance
because of its high antioxidants, colour pigments and other quality parameters besides its …
because of its high antioxidants, colour pigments and other quality parameters besides its …
Effect of storage conditions and duration on quality of passion fruit (Passiflora edulis Sims.) nectar
SM Charan, S Gomez, KB Sheela… - Asian Journal of …, 2017 - indianjournals.com
Passion fruit nectar was developed from yellow and purple passion fruit separately and also
by blending both yellow and purple fruits, in different combinations of TSS and juice. It was …
by blending both yellow and purple fruits, in different combinations of TSS and juice. It was …