The experiment aimed to study the Physico-chemical characteristics of Anantha Rudhira
(red), Thettu Amalika, and the local, variety of Ananthapuramu, and the results were …

Tamarind is an evergreen crop grown in arid and semi-arid regions of India. It is also called
as “Indian Date” from the date like appearance of dried pulp. The fruit is good source of …

Objective: Tamarind is known for the tart taste that is characteristic of Tartaric acid. The fruit
pulp is in high demand in both the domestic and industrial settings due to its high food value …

Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is
produced by the fermentation of ethanol by acetic acid bacteria. This study aimed to produce …

This study aimed to conduct a comprehensive comparative analysis of the proximate of two
different species of Tiger nuts. Tiger nuts sa widely consumed known for its good juicy taste …

The processing of spices requires additional care because they are sensitive to atmospheric
parameters like temperature and light. The exposure to temperature during any of the …

Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is
produced by the fermentation of ethanol by acetic acid bacteria. This study aimed to produce …

Tamarind is a very common souring agent in all Indian cuisine due to the presence of tartaric
acid, biochemically dihydroxydicarboxylic acid, C4H6O6. Tamarind is harvested during …

Tamarind fruit contains 30% pulp, 40% seed and 30% shell by weight. Conventional method
of tamarind seed separation was laborious and time consuming. In traditional practice for …

Packaged tomatoes are highly perishable and tender, and are highly susceptible to
mechanical damage during storage in container and road transportation due to their low …