Bioactive compounds and pharmacological and food applications of Syzygium cumini–a review
The present review explores the nutritional, phytochemical and pharmacological potential as
well as diverse food usages of Syzygium cumini. S. cumini is a traditional medicinal plant …
well as diverse food usages of Syzygium cumini. S. cumini is a traditional medicinal plant …
Modeling and optimization of pectinase-assisted low-temperature extraction of cashew apple juice using artificial neural network coupled with genetic algorithm
In this study, pectinase-assisted extraction of cashew apple juice was modeled and
optimized using a multi-layer artificial neural network (ANN) coupled with genetic algorithm …
optimized using a multi-layer artificial neural network (ANN) coupled with genetic algorithm …
Physical, chemical, textural, and thermal properties of cashew apple fruit
SS Singh, S Abdullah, RC Pradhan… - Journal of Food …, 2019 - Wiley Online Library
Cashew apple fruit (Anacardium occidentale L.) is an under‐valued and under‐utilized by‐
product of the nut‐processing units in India. Despite its huge production and nutritive values …
product of the nut‐processing units in India. Despite its huge production and nutritive values …
Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response …
S Abdullah, RC Pradhan, M Aflah… - Journal of Food …, 2020 - Wiley Online Library
The study was conducted on tannase‐assisted extraction of cashew apple juice at different
combinations of tannase concentration (0.01–0.1% wt/wt), incubation time (20–120 min) …
combinations of tannase concentration (0.01–0.1% wt/wt), incubation time (20–120 min) …
Optimization of ultrasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice
Sohiong (Prunus nepalensis) fruit is an underutilized fruit of Northeastern part of India and is
known as a rich source of micronutrients, polyphenols, and anthocyanin. The synergistic …
known as a rich source of micronutrients, polyphenols, and anthocyanin. The synergistic …
Optimization of pectinase and protease clarification treatment of pomegranate juice
M Cerreti, K Liburdi, I Benucci, SE Spinelli… - LWT-Food Science and …, 2017 - Elsevier
Clarification is a fundamental step in the processing of pomegranate juice to improve its
appearance and marketability. The objective of this work was to develop a tailored …
appearance and marketability. The objective of this work was to develop a tailored …
Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging …
Currently, the demand for functional food items that impart health benefits has been rising.
Blackberry (Syzygium cumini L.) fruit has high anthocyanin content and other functional …
Blackberry (Syzygium cumini L.) fruit has high anthocyanin content and other functional …
Evaluating the physicochemical and antioxidant characteristics of apricot juice prepared through pectinase enzyme-assisted extraction from Halman variety
O Bashir, SZ Hussain, G Gani, N Jan, AH Rather… - Journal of Food …, 2021 - Springer
The investigation aimed at optimizing the process conditions for the enzymatic extraction of
apricot juice from Halman variety with pectinase enzyme. The study was conducted at …
apricot juice from Halman variety with pectinase enzyme. The study was conducted at …
Optimization of Pectinase Assisted Extraction of Chironji (Buchanania Lanzan) Fruit Juice Using Response Surface Methodology and Artificial Neural Network
The pectinase assisted extraction of Chironji fruit juice was carried out at different
combinations of the concentration of pectinase (0.01–0.1% w/w), temperature for incubation …
combinations of the concentration of pectinase (0.01–0.1% w/w), temperature for incubation …
Clarification of jamun juice by centrifugation and microfiltration: Analysis of quality parameters, operating conditions, and resistance
P Ghosh, RC Pradhan, S Mishra - Journal of Food Process …, 2018 - Wiley Online Library
Jamun is a subtropical minor fruit having many medicinal values. It has a distinguish flavor
and color. The fruit pulp was depectinized with enzyme at low temperature and the obtained …
and color. The fruit pulp was depectinized with enzyme at low temperature and the obtained …