J. P. Rathod

Blanching and Vacuum Drying of Jamun Leaves: A Study on Nutritional Preservation and Quality Enhancement

J. P. Rathod, Neeraj Seth, P. R. Balas, K.V Vala, N. R. Sardar & R. Gandhi · Journal of Experimental Agriculture International · 2024

This study investigates the effects of blanching and vacuum drying on the physico-chemical and nutritional properties of Paras variety jamun (Syzygium cumini L.) leaves. Blanching treatments, including hot water and steam blanching at various temperatures and durations, were eval...

Open access Research Article 10.9734/jeai/2024/v46i92798

Physicochemical and Mineral Characterization of Paras Jamun (Syzygium cumini) Seeds

Tiwari Manish, N. R. Sardar, R. B. Modi, J. P. Rathod, A. M. Patel, G. P. Tagalpallewar & R. F. Sutar · European Journal of Nutrition & Food Safety · 2026

The physicochemical composition of seeds from the Paras variety of Syzygium cumini also known as jamun fruit was characterized by physical, proximate, phenolic, and mineral attributes. Seeds had an average weight of 1.81±0.20 g, with mean lengths, breadths, and thicknesses of 18....

Open access Research Article 10.9734/ejnfs/2026/v18i52053