The present research was conducted to investigate the influence of different processing
methods and ingredient mixing techniques to judge storage stability and consumer …

Fourteen compounds were isolated from 60% ethanol extracts of immature pear (Pyrus
pyrifolia Nakai cv. Chuhwangbae) fruit using Amberlite XAD-2 column HPLC with guided …

Rheological behavior of jamun fruit (Eugenia jambolana) juice, squash and jam at different
compositions was studied at the Institute of Food Sciences and Technology, Singh …

The processing of jam from strawberry was studied during storage and found successful
from the sensory evaluation the mean score showed that T2 (pulp to sugar ratio 1: 1.25) was …

The study was undertaken to prepare blended jam using banana (Musa paradisiaca L.) cv.
Grand Naine and pineapple (Annanas comosus) cv. Queen. The pulps were mixed in …

Bananas are fruits that quickly turn brown after being peeled or cooked. The browning
reaction reduces the quality of the appearance and shelf life of banana jam. Therefore, this …

The objective of the present study was to elaborate papaya jam by substituting 5% and 10%
papaya pulp with same amount of paneer whey. Physico-chemical, sensory, microbial and …

Background: It is now generally recognized that the high-calorie diets with inadequate
physical activity result in many diseases such as obesity. In this work stevioside as an …

The present investigation was carried out in preservation laboratory, Dept. of Horticulture,
JNKVV, Jabalpur during 2016-2017. The mixed fruit bar was prepared by the different …

Ber also known as jujube (Ziziphus mauritiana) is an evergreen shrub and known as poor
man's apple belongs to the Rhamnacae family. It is a minor fruit of Pakistan with short post …