Background Agro-waste is of rising concern since they present social, economic and
environmental challenges. Conversion of food waste is receiving an increasing attention …

The work influences the utilization of the by-product–orange (Citrus sinensis) peel in the
preparation of orange peel candy which reveals that it has the potential to become part of …

The major motive of this research work is to study the preparation of candies from orange
and lemon peels. Citrus peels are the discarded or waste material from citrus fruits which are …

Turmeric rhizome candy, a phytonutrient‐rich shelf‐stable dehydrated and microbiologically
stable product was prepared by variation in thermal processing (blanching) and citric acid …

Watermelon (Citrullus lanatus) is a renowned and commonly consumed fruit for its sweet,
juicy, and refreshing pulp. However, its rind which carries almost 40% of total fruit weight is …

Watermelon processing generates a substantial amount of waste, including peels, rinds, and
seeds. Each part of the fruit has nutritional value, including the rind and seeds. Although …

The increasing demand by consumers for popular healthy fruits, such as the watermelon
(Citrullus lanatus), generate substantial bio-wastes, making it imperative to harness the …

Bu çalışmada farklı karbonhidrat formülasyonları kullanılarak ayva suyu konsantresi katkılı
sert şeker üretimi amaçlanmıştır. Her bir karbonhidrat formülasyonu (% 100 sakkaroz,% 75 …

In this study, it was aimed to produce hard candy with quince juice concentrate by using
different carbohydrate formulations. Hard candy was produced for each carbohydrate …

I wish to dedicate this work to my beloved wife Agatta Nyambura, children Samuel Ngatia
and Vincent Karanja for their love, patience and understanding during the study period …