This study was conducted in the division of the food science and technology SKUAST-Jammu in which the physicochemical analysis of the fruit of persimmon (Diospyros kaki L) was done in year 2020. The colour values L*, a*,b* values, crude protein content, crude fat content, solubil...
Open access
Research Article10.9734/ijpss/2022/v34i2231464
Amlok (Diospyros lotus L.) fruit is growing in the hilly areas of jammu region of Jammu and Kashmir India. It is locally known as amlok. This fruit has black color and small in size and astringent taste. Analysis of the fruit was done quantitatively and qualitatively for various...
Open access
Research Article10.9734/jpri/2020/v32i4231049
The main concern of food processing is to satisfy the demand of excellent quality product and safety concerns related to product. Nanotechnology has contributed a lot in the area of eatable production, preservation and wrapping by increasing the product shelf life. The applicatio...
Open access
Research Article10.9734/jeai/2023/v45i72134
Effectiveness of the Hydrocolloid Carboxymethyl Cellulose (CMC) on Bottle Gourd Juice was investigated in this study. The influence of carboxymethyl cellulose (CMC) on the colloidal stability of cloudy Bottle Gourd juice has been studied. Concentrations of CMC from 0.1–0.4% compl...
Open access
Research Article10.9734/ejnfs/2020/v12i1130323
Fruit peel waste is an underutilized resource that contains bioactive compounds and dietary fiber for use in functional foods. The objective of this research was to produce a spray-dried probiotic powder with fruit peel waste as carrier matrix and then evaluate its physicochemica...
Open access
Research Article10.9734/mrji/2026/v36i31720