Histopathology lab is the place where the specimen gets processed and stained to view
under microscope for interpretation. Exposure to the chemicals used in these processes …

Three drying–solidification processes, namely open pan (OP), horizontal thin-film (HTF), and
vertical thin-film (VTF) methods, produced non-centrifugal cane brown sugars with different …

Apple pomace (AP), the residue that remains after the extraction of juice from apple
accounts for~ 25% of total apple weight. Current study is aimed at identification of …

Abstract β-glucosidases are among the key enzymes for juice and beverage industries. They
are responsible for the release of aromatic compounds in fruits and fermentation products. In …

The study was carried out to characterize the physicochemical properties, antioxidant
activities and the volatile compounds of sugars from Arenga pinnata and Saccharum …

In this study, 2 types of solidified noncentrifugal brown sugars (W‐NCS and P‐NCS) were
prepared from the whole stalk and separated pith, respectively, of raw sugarcane …

Purified β-glucosidase was immobilized on SiO 2 nanoparticles with 52% efficiency and
14.1% yield. It had a temperature optima at 60° C and pH optima of 5.0. Immobilized enzyme …

BACKGROUND Antioxidant, cyto/DNA protective potentials are known to offer significant
protection against free radical induced injury to cells or tissues and cellular damages that …

Purpose–Starting from a territorial development project in Western Honduras (Copán and
Ocotepeque), farmers aimed to increase and add value to agricultural production by …

The effect of incorporating different sugar syrups formulation by varying amount of jaggery
(80–120 g) with other ingredients (30 g corn syrup, 100 g sugar, 2.5 g butter and 0.2 g …