The experimental work on ready to serve Kinnow-Amla beverage was conducted to check
the effect of storage duration on sensorial, physicochemical and antioxidant properties …

This study aimed to develop a process for the development of ready to serve (RTS)
beverages from enzyme liquefied (pectinase) Cape gooseberry juice with additives and …

Chili fruits are a potential source of phytochemicals and nutrients for food and reconstituted
products. Due to its high nutritional and bioactive components, the current study focused on …

The present study aimed to develop ready‐to‐drink (RTD) beverage using the choongan
(Caralluma tuberculata L.) extract and further to evaluate antioxidant potential and mineral …

Pomegranate (Punica granatum L.) has been used as a natural source of medicine since
ancient time. The fruit exhibit very high antioxidant activity due to the presence of several …

Delayed bitterness in kinnow juice affects its market value as well acceptability rate by
consumers. For the purpose to enhance the shelf life of kinnow juice, RTS (ready to serve) …

The present investigation was carried out in the Department of Post Harvest Technology, ND
University of Agriculture and Technology, Kumarganj, Faizabad (UP), India with the …

The study aimed to develop and evaluate the storage stability of α-Tomatine rich ready-to-
serve (RTS) beverages from green tomato juice at low temperature (LT, 4±1 C) up to 90 …

The present study was carried out to determine the changes in various quality characteristics
of pomegranate juice concentrate at refrigerated storage (4 C). Effect of refrigerated storage …

Background The artificial syrups on the market are known with many harmful health effects
for using unnatural colors and flavors. This study evaluated the effect of different …