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The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investig...
Many studies show that the consumption of juices rich in polyphenols may increase serum antioxidant capacity, improve blood lipid profile, and endothelial function. The relation between the consumptio...
The growth of Saccharomyces cerevisiae (baker’s yeast) and kefir was studied in substrates containing pomegranate juice, molasses, and cheese whey, at various conditions such as fermentation temperatu...
The degradation of total monomeric anthocyanins and changes in the proportion of polymeric colour (% PC) as well as antioxidant capacity of grape juice were studied during heating at 70–90°C. Anthocya...
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine.
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available pr...
The aim of the research work is to formulate a nutritional juice to fulfil the nutritional requirements of human being through cost effective manner. Thus, the developmental strategy is to produce a n...
Process Development for Spray Drying of Ber (Ziziphus jujube L.) Juice     Juice  Process Developmen       font style='font-size:12px;'> 2016/6/2
A study was conducted using Lab Spray Dryer (LU-222 Advanced Model, Twin cyclone) to produce spray-dried Ber powder. Thirty two experiment were conducted keeping five different operating variables of ...
Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in th...
Dahi or yoghurt is the most popular milk product owing to its particular physical, nutritional, microbiological and organoleptic properties. The research was conducted to prepare fruit yoghurt fortifi...
Safety assessments of branded lemon juice are currently evaluated with parameters such as the formalin index, acidity, Brix, pH and dry content. In this study, other parameters such as vitamin C, anti...
The rheological behaviour of enzyme clarified Lime (Citrus aurontifolia L.) juice was studied as a function of the total soluble solid (TSS) content (7.3–55.7°Brix), corresponding water activity (aw) ...
The effect of incubation temperature (28.18-61.82°C), incubation time (97.5-652.5 min) and pectinase concentration (0.64-7.36 mg/25 g bael pulp) on juice yield, viscosity and clarity of juice were stu...
The suitability of sugarcane juice for the in vitro culture of bananas and plantains was investigated in this study. Two concentrations of sugar cane juice 5, 10% and 30 g L-1 laboratory sucrose were ...
Bottlegourd (Lagenaria siceraria) and Basil (Ocimum sanctum) leaves blended juice was formulated with the help of Response surface methodology. The central composite design with 15 experimental combin...

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