[HTML][HTML] Effects of ultrasound, microwave, and their combined treatments on the shelf life and quality characteristics of fresh litchi juice
This study investigated the effects of ultrasound and microwave and their combinations on
preserving the quality of litchi juice during 21 days of storage. The physiochemical analysis …
preserving the quality of litchi juice during 21 days of storage. The physiochemical analysis …
Evaluation of qualitative changes of apple-beetroot juice during long-term storage at different temperatures
B Tobolková, M Polovka, Ľ Daško, E Belajová… - Journal of Food …, 2020 - Springer
The effect of storage conditions on changes of pH, total soluble solids (° Brix), colour,
betalains (betacyanins and betaxanthins), and 5-hydroxymethylfurfural was investigated in …
betalains (betacyanins and betaxanthins), and 5-hydroxymethylfurfural was investigated in …
Assessing the Protein-Ligand Interaction and Thermally Induced Quality Changes in Tomato-Based Pineapple Beverage
The intake of tomato in its natural form is comparatively restricted due to its limited shelf-life.
Thereby, we investigated the willingness of consumers and optimized the proportions of …
Thereby, we investigated the willingness of consumers and optimized the proportions of …
[PDF][PDF] Evaluation of quality attributes of phalsa blended squash during storage
N Gupta - Journal of Crop and Weed, 2020 - cropandweed.com
MATERIALS AND METHODS The investigation was conductedat RRSS, Raya, SKUAST-J,
Samba, J&K UT. under adhoc Research Project entitled,“Exploitation of under-utilized fruits …
Samba, J&K UT. under adhoc Research Project entitled,“Exploitation of under-utilized fruits …
[PDF][PDF] Development of Osmo-Dried Peel Flakes from Eureka Lemon
N Gupta - chesci.com
The osmo-dried peel flakes were developed from the peels of Eureka lemon, the peel flakes
were washed with plain water, blanched for 5 min and dipped in sugar and jaggery syrup …
were washed with plain water, blanched for 5 min and dipped in sugar and jaggery syrup …
[PDF][PDF] Studies on processing and storage stability of litchi-beetroot blended RTS beverage
S Mahnoori, J Singh, N Gupta - IJCS, 2020 - researchgate.net
An experiment was carried out to study blended litchi-beetroot juice for the preparation of
RTS beverage. In the present study, the litchi and beetroot juice were blended in the ratios of …
RTS beverage. In the present study, the litchi and beetroot juice were blended in the ratios of …