The chapter aims to approach food fortification naturally as a result of the need for nutritional
improvement and therefore underlines sustainable activities that would facilitate effective …

Fortification is one of the most important processes for the improvement of nutrients in food.
This process can be a very cost-effective public health intervention. Due to the high …

Apple is one of the widely consumed fruits which constitute an important part of the human
diet as a source of sugars and dietary fibres. But, it is poor in proteins and some minerals …

Apple based beverages are rich source of sugars and dietary fibres but deficit in proteins
and some minerals like calcium. Whey-a major environmental pollutant from dairy industry is …

Background: The rising popularity of phytonutrient consumption may be due to a vast
number of scientific studies that have revealed their health benefits; however, concerns …

The study was aimed for preparation of ready to serve drink from beetroot (Beta vulgaris)
and ginger (Zingiber officinale) juice and study its storage stability. Beetroot and gingers …

The development of beverages with differential characteristics is mandatory, due to changes
in the food habits of the population. The production of ready-to-drink fruit juices presents an …

The present study was carried out to develop a ready-to-serve (RTS) beverage from starfruit
value added with ginger, mint, aloe vera, lemon grass, basil and rosemary with the objective …

The present study was undertaken for the development of RTS from wild prickly pear fruit
and its quality evaluation during storage for six months. Different combinations of juice (10 …

Chhana whey is a nutritious by product of dairy industry and its usage for formulation of
whey beverages will facilitate its economic utilisation and prevent environmental pollution …