Aims: Functional nectars are gaining popularity as a healthy beverage option due to their nutritional and sensory benefits. Palmyra tender fruit endosperm (PTFE) is not commercially explored for the production of value-added products. Considering the nutritional aspects, PTFE is...
Open access
Research Article10.9734/jabb/2025/v28i21998
Aims: Fruit bars serve as a natural, healthier alternative to sugary snacks like cookies, cakes, and candies. Preparation of fruit bar by blending multiple fruit pulps can enhance their nutritional values, sensory qualities and health benefits. The present study aims to develop a...
Open access
Research Article10.9734/jabb/2024/v27i121809
Aims: Pomegranate (Punica granatum) is considered as challenging to consume due to its hard structure, hence used for fresh-cut production. Extending the shelf life of fresh-cut pomegranate arils would improve their marketability, transport efficiency, and reduce post-harvest los...
Open access
Research Article10.9734/jabb/2024/v27i101569
Spray drying is an effective and scalable technique for transforming highly perishable fruit and vegetable juices, extracts and processing by-products into stable powders with improved handling, storage, convenience and application potential. This review synthesises recent advanc...
Open access
Research Article10.9734/jabb/2026/v29i104471
Food systems face simultaneous pressure to reduce environmental impacts, limit food loss and waste, and respond to growing evidence that individuals differ in their nutritional needs and metabolic responses. Three-dimensional food printing, an additive manufacturing process that...
Open access
Research Article10.9734/jabb/2026/v29i104452