Floral authenticity of coriander (Coriandrum sativum) honey samples was confirmed by
melissopalynology. Effect of temperature, time and pH on quality parameters ie …

Heat and acid-induced milk gels do not melt or flow upon heating and thus show great
potential as a dairy-based protein source for cooking, eg for stews. Understanding how …

Different types of cardanol-based novolac-type phenolic resins are produced under a wide
range of operating conditions for the application in the resin producing industries. Different …

The study investigated the optimisation of freezing conditions for Paneer (Indian cottage
cheese) incorporated with cactus cladode polysaccharide as cryoprotectant. The freezing …

Whey protein concentrate (WPC)‐based edible coating containing one of the four different
iron salts was used to enhance the nutritional quality of Paneer in the study. Ferric …

A functional Chhana‐murki (FCM) was formulated at laboratory scale using different levels
of microcrystalline cellulose (MCC): inulin (fibre) blend (1: 1), isomalt: lactitol (polyol) blend …

In this study honey samples of sunflower (Helianthus annus) were botanically characterized.
Response surface methodology was used to analyse the effect of temperature, time and pH …

The main purpose of Taguchi's methodology is the optimization of pharmaceutical products
quality and the design of the processes in order to become insensitive to the noise sources …

In order to optimize the process parameters of Cd removal in the ZnSO4 production process
and study the mechanism of Cd removal reaction, the response surface methodology was …

The present investigation was undertaken to study the effect of Fat Levels in Milk on Physico-
Chemical Attributes of Paneer. For the preparation of paneer during the current investigation …