Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

In recent years, the growing demand for herbal-based formulations, including functional
foods, has acquired significant attention. This study highlights historical, botanical …

Roselle‐fruit juice blends were made from roselle extract and mango, papaya, and guava
juices at the ratio of 80: 20, 60: 40, 40: 60, and 20: 80,% roselle: fruit juice, respectively. The …

ABSTRACT A blend of drinks from cucumber (Cucumis sativus) and muskmelon (Cucumis
melo) was formulated and evaluated for its storage stability in Food Technology Section …

Whey beverages that have been added with fruits pulp have always been remained the
priority demand of food consumers, but loss of nutritional contents and microbial safety of …

Fruits and vegetable are highly perishable and are subjected to rapid post harvest losses.
Their value addition can enhance shelf life, new product development and finally commodity …

Fig fruit (Ficus carica L.) drink is a source of healthy minerals, vitamins, and bioactive
ingredients however to improve the shelf-life of functional drink naturally, moringa leaf …

BOTTLE Gourd (Lageneria siceraria) has prevalent use as a vegetable in different parts of
the world. It is an extremely advantageous resource because it comprises lots of nutritional …

Lime juice, basil extract, ginger and sugar syrup were optimized and blended to form a
herbal juice which was pasteurized at 90 C for 25 sec cooled and stored at refrigerated …

Kinnow juice, Basil extract, ginger and sugar syrup were optimized and blended to form a
RTS beverage which was pasteurized at 90 C for 25 sec cooled and stored at refrigerated …