Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit
juices to encourage the consumption of health-promoting foods. In this study, the influence …

THE EFFECT OF NATURAL AND ARTIFICIAL PRESERVATIVES AND STORAGE
TEMPERATURE ON THE pH AND MICROBIAL LOAD OF FRESHLY PRODUCED APPL Page 1 …

Background: Fermented foods are gaining interest because of their ability to improve health,
as well as their good taste, and the desire of many to eat them. This investigation aimed to …

Microbial and physicochemical characteristics of locally produced pineapple juice treated
with garlic and ginger were investigated. Pineapple juice was produced by homogenizing …

The study aimed at reduction of wastage of fruit, encourage production, consumption and
preservation of fruit juice blends using garlic ginger filtrate with health benefits as …

The preservative effects of garlic and ginger was compared with that of sodium benzoate in
assessing the shelf quality of locally prepared soursop juice. The soursop juice without …

Aims: The study aimed at demonstrating the influence of natural spices (ginger and garlic)
and storage conditions on nutritional, microbial and organoleptic characteristics of …

In recent years, there is increasing consumption and interest in berry fruits in general and
blueberries in particular due to their nutritional and health characteristics. However …

Black fermented garlic includes many pharmacological components. Therefore, in this study,
black fermented garlic wine was manufactured and its flavor compounds were investigated …

Using clarifying agents is essential in the production of fruit juice. This study utilized gelatin
and bentonite as clarifying agents to improve the quality and shelf-life of Indian gooseberry …