The laboratory experiment conducted with the aim of developing value added products from
Peach (Prunus persica), a soft, juicy and fleshy stone fruit, generally consumed as fresh …

Recently, consumer's awareness towards the relationship between food and health had led
to an explosion of interest in healthy foods and beverages. The idea of health promoting …

Pumpkin (Cucurbita pepo) showed to be an excellent source of nutrients for the probiotic
growth reaching around 1010 CFU/ml in just 24 hr. Growth kinetics of the culture was …

Probiotic foods offer many benefits to human health, causing increased interest in the
development of new food products that exploit such benefits. However, traditional dairy …

Agroindustrial by-products from fruit processing represent an environmental issue since as
organic matter their disposal could lead to their fermentation. Although some of these are …

An experiment was undertaken to determine the suitability of pineapple juices as raw
materials for the production of fermented probiotic juice by two lactic acid bacteria …

Pummelo (Citrus grandis (L.) Osbeck) is an important member of the citrus genus. The fruit is
rich in vitamin C and has many medicinal properties. A major chunk of production of this fruit …

Recently demand for non-dairy-based probiotic products has increased and is a global
trend. Recently great interest is arising for vegetable and especially vegetable juices …

Probiotics are increasingly being added to food products in order to develop functional
foodswith health promoting effects. Hence, an attempt was made to develop a probiotic drink …

Pummelo is a minor fruit crop which is found to grow wild in many parts of the country and
mainly in North Eastern India. Its processing is problematic due to its bitter after taste. The …