Fruits and vegetables tend to have very limited shelf life due to its perishable nature. In order
to preserve, they are processed to Ready to Serve (RTS) beverages. RTS beverage is a non …

In Iran and other parts of Western Asia, the oleaster (Elaeagnus angustifolia L.) fruit is
processed in the dried powdery form, and in recent times, increasingly applied/sprinkled in …

Orange tree cultivation is widespread throughout the world, and the Mediterranean Basin is
an important producer. The Mediterranean climate is characterised by scarce water …

Since certain constituents are not naturally present in pure fruit juices, incorporating herbal
extracts can provide specific sensory properties to the beverages and improve their …

The aim of the present work was to design new beverages using lemonade and some
herbal extracts (linden, heather, green tea, lemon verbena, clove, peppermint, ginger and …

The aim of this investigation was to optimise the process of formulating a herbal beverage
made from the juice of dragon fruit (Hylocereus spp.), enhanced with the extracts of Stevia …

The present study was carried in Post-Harvest Laboratory of Department of Horticulture,
Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and …

Herbs are well known and often used in everyday life. This work is a review of commonly
used herbs. The focus was on their short characteristics, therapeutic effects, and …

Sweet orange juice of cv. Malta Common was enriched with functional bioactives using
seabuckthorn pulp, for preparation of squash. Response surface design with three factors ie …