Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Harmeet Chauhan"'
Autor:
Naseer Ahmed, Prerna Gupta, Anisa Malik, Harleen Kour, Jagmohan Singh, Babita Babita, Harmeet Chauhan
Publikováno v:
Journal of Applied and Natural Science. 8:1214-1218
The present investigation was carried out with the objective to develop value added products and to assess the quality parameters of osmo air dried peach slices. The peach slices were dried by osmo air drying method. Dehydrated peach (Prunus persica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f9ead6aaca642336f45d056747b7444
https://doi.org/10.31018/jans.v8i3.943
https://doi.org/10.31018/jans.v8i3.943
Publikováno v:
Journal of Food Processing & Technology.
The article presents review on prospective of wine production from various fruits, categorization of wines and current status of wine industry. Vermouth is prepared from base wine by adding mixture of herbs and spices or their extract. Different part
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45531b1901b1053087bda180f93b206a
https://doi.org/10.4172/2157-7110.1000646
https://doi.org/10.4172/2157-7110.1000646
Publikováno v:
Journal of Food Processing & Technology. 7
Purpose of research: This review focus of the utilization of plant extracts in the post harvest management of fruits and vegetables and this also emphasize the need for future research. Findings: Plant products are an important source of agrochemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d344231bc05ccb7189facff5c07e865d
https://doi.org/10.4172/2157-7110.1000592
https://doi.org/10.4172/2157-7110.1000592
Publikováno v:
World Journal of Biology and Biotechnology. 1:57
An attempt has been made to study the effect of dilution, addition of diammonium hydrogen phosphate (DAHP), pectinesterase enzyme and citric acid on the fermentability, physico-chemical and sensory quality characteristics of muskmelon wine. Initial p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6070efcd38ccae239c1453ccdc0243d
https://doi.org/10.33865/wjb.001.02.0007
https://doi.org/10.33865/wjb.001.02.0007
Publikováno v:
International Journal of Food and Fermentation Technology. 6:41
Vermouth was prepared from bael wine fortified with brandy to maintain 16% alcohol content with 3 spice levels. Bael wine had TSS of 7.3 oB, 0.361% titratable acidity, 3.50 pH, 0.782 mg/100 ml total phenols, 0.45% reducing sugars and 11.50% ethanol c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::418b3979f419e24da7655a1d3e9e4317
https://doi.org/10.5958/2277-9396.2016.00025.8
https://doi.org/10.5958/2277-9396.2016.00025.8
Publikováno v:
International Journal of Food and Fermentation Technology. 5:177
Osmotic dehydration of button mushrooms (Agaricus bisporus) slices carried out done by dipping them in brine of different concentrations of salt (10%, 20% and 30%), mass ratios (1/10 and 1/25 w/w) solution at a temperature of 60°C, and duration of 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::539f71d7f516b4457666c2995d66bf5c
https://doi.org/10.5958/2277-9396.2016.00003.9
https://doi.org/10.5958/2277-9396.2016.00003.9