Natural fruits based ready to serve (RTS) beverages: a review
M Rathinasamy, S Ayyasamy, S Velusamy… - Journal of Food Science …, 2021 - Springer
Fruits and vegetables tend to have very limited shelf life due to its perishable nature. In order
to preserve, they are processed to Ready to Serve (RTS) beverages. RTS beverage is a non …
to preserve, they are processed to Ready to Serve (RTS) beverages. RTS beverage is a non …
[HTML][HTML] Enhanced bioactive component recovery from Sohiong via optimized enzyme-assisted microwave extraction and its stability in freeze-dried premix
R Sasikumar, R Nongmaithem, K Vivek, S Janghu… - LWT, 2024 - Elsevier
In the process of juice preparation, a significant portion of bioactive constituents remains
unextracted, leading to wastage and reduced nutritional value. In this study, an Enzyme …
unextracted, leading to wastage and reduced nutritional value. In this study, an Enzyme …
Effect of thermosonication on physicochemical and anti‐nutritional properties of blood fruit beverage
R Sasikumar, AK Jaiswal - Journal of Food Processing and …, 2022 - Wiley Online Library
The study evaluates the effectiveness of thermosonication treatment on the physicochemical
and anti‐nutritional properties of blood fruit beverage. The study has revealed that …
and anti‐nutritional properties of blood fruit beverage. The study has revealed that …
[HTML][HTML] Unveiling the traditional preparation, biochemical, phytochemical components, antioxidant and microbial properties of “jenja”, a ready-to-serve ginger-based …
JR Bayoï - Applied Food Research, 2024 - Elsevier
Abstract “Jenja” is a refreshing yellow to brownish coloured beverage rudimentary made
from ginger rhizomes. Given a paucity of data on the quality features of this spiced beverage …
from ginger rhizomes. Given a paucity of data on the quality features of this spiced beverage …
Evaluating consumer preferences based on the total antioxidant activity of the Indonesian herbal drink “Bandrek”
V Wilianto, E Ervina - IOP Conference Series: Earth and …, 2023 - iopscience.iop.org
Traditional herbal drink is made from local herbs and is believed to be able to increase
immune system. Bandrek is a Javanese traditional drink commonly made with local herbs …
immune system. Bandrek is a Javanese traditional drink commonly made with local herbs …
[PDF][PDF] Reconnoitring the impact of different extraction techniques on ginger bioactive moieties extraction, antioxidant characterization and physicochemical properties …
The core directive of current study was to compare the different extraction techniques for
their extraction yield of ginger bioactive moieties. Purposely, ultrasonic assisted and …
their extraction yield of ginger bioactive moieties. Purposely, ultrasonic assisted and …
Development and evaluation of different beverages from Aloe vera (L.) Burm.f. for their nutritional, functional and sensory qualities
Present investigation was undertaken with the objective to develop palatable functional
beverages from Aloe vera (L.) Burm. f. syn. A. barbadensis Mill. Nutritional, functional and …
beverages from Aloe vera (L.) Burm. f. syn. A. barbadensis Mill. Nutritional, functional and …
Optimization of ingredients for the development of wheatgrass based therapeutical juice using response surface methodology (RSM)
H Kashudhan, A Dixit, A Upadhyay - Journal of Pharmacognosy …, 2017 - phytojournal.com
The aim of this study was to optimize the ingredients by response surface methodology
(RSM) for the development of wheatgrass-orange blended therapeutical juice. Wheatgrass …
(RSM) for the development of wheatgrass-orange blended therapeutical juice. Wheatgrass …
[PDF][PDF] Formulation and storage studies of herbal based RTS beverages from persimmon (Diospyros kaki L.) fruit
A Gautam, AK Dhiman, S Attri… - Annals of Phytomedicine …, 2020 - researchgate.net
A ready-to-serve (RTS) beverage was developed using pulp, extracted by the cold and hot
pulping method. Among different combinations of TSS (10, 12, 15 Brix), pulp concentration …
pulping method. Among different combinations of TSS (10, 12, 15 Brix), pulp concentration …
[PDF][PDF] Standardization, physico-chemical & organoleptic assessment during storage of ready to serve blended kinnow-aonla beverage
A Das, V Bahadur, VM Prasad… - The Pharma Innovation …, 2021 - researchgate.net
The current experiment was carried out during Dec 2020 to April 2021 in Post-Harvest
Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was …
Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was …