Influence of different non-thermal processing on guava, orange, and tangerine juices and the food matrix effects
NH Noguera, DC Lima, EGA Filho, TV Fonteles… - Food and Bioprocess …, 2021 - Springer
The present study evaluated the influence of non-thermal technologies (ultrasound and
ozone) on the content of the bioactive compounds, in vitro antioxidant capacity, and …
ozone) on the content of the bioactive compounds, in vitro antioxidant capacity, and …
Functional low fat fruit yoghurt
K Blassy, M Hamed, MOA Gouda - Ismailia Journal of Dairy Science …, 2020 - journals.ekb.eg
Low fat set yoghurt (0.7%) fortified with different fruit pulps (persimmon, mango and guava)
and ratios (5, 10 and 15%, w/w) were prepared and stored at 5±1oC for 14 days. Chemical …
and ratios (5, 10 and 15%, w/w) were prepared and stored at 5±1oC for 14 days. Chemical …
Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4
MA Wazed, MD Gupta, S kanti Dey… - Malaysian Journal of …, 2021 - sciendo.com
The present study was conducted with the objective of utilizing new varieties of guava
(BAARI Payera-4) fruit in the production of carbonated drinks and also evaluation of different …
(BAARI Payera-4) fruit in the production of carbonated drinks and also evaluation of different …