[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 pulsed electric fields pretreatment on juice expression and quality of chicory
This study investigates the effects of pulsed electric fields (PEF) and freeze thawing (FT)
pretreatments on juice yield and quality from chicory by pressing (P). The four different …
pretreatments on juice yield and quality from chicory by pressing (P). The four different …
[PDF][PDF] Новые мультиферментные комплексы для деструкции полисахаридов плодового сырья в условиях винодельческого производства
АА Волчок - Москва, 2016 - chem.msu.ru
ПГ–полигалактуроназа ЭГ–эндо-1, 4-β-глюканаза ЦБГ–целлобиогидролаза БГЛ–β-
глюкозидаза СОП–стандартная операционная процедура ПААГ–полиакриламидный …
глюкозидаза СОП–стандартная операционная процедура ПААГ–полиакриламидный …
[PDF][PDF] Effects of preparation techniques, Pre-treatments and preservatives on quality of carrot juice
Globally, vegetables are recognized as “protective foods” since they supply adequate
quantities of vitamins, minerals, organic acids, folic acids, essential amino acids, dietary …
quantities of vitamins, minerals, organic acids, folic acids, essential amino acids, dietary …
[PDF][PDF] Effect of enzymes on clarified aonla (Embilica officinalis Gaertn) juice with respect to sensory quality
H Kothariya Bhavesh, B Bharai Rambhai, SA Shakti… - IJCS, 2019 - academia.edu
The present investigation entitled “Standardization of Process for juice clarification from
aonla (Embilica officinalis Gaertn) fruits” was aimed to standardize formulation for the …
aonla (Embilica officinalis Gaertn) fruits” was aimed to standardize formulation for the …
[PDF][PDF] Sensory evaluation of clarified banana (Musa paradisiaca L.) juice prepared using enzymes
B Bharai Rambhai, H Kothariya Bhavesh, SA Shakti… - IJCS, 2019 - academia.edu
The present investigation entitled “Sensory evaluation of clarified banana (Musa paradisiaca
L.) Juice prepared using enzymes” was aimed to standardize formulation for the preparation …
L.) Juice prepared using enzymes” was aimed to standardize formulation for the preparation …
[引用][C] PERFORMANCE OF SOME PEAR CULTIVARS GROWING IN THE HIMALAYAN TRACTS OF DARJEELING
S Gurung