The present investigation was carried out to standardize the activation process of sodium persulfate for its antimicrobial application against selected foodborne pathogens, namely Escherichia coli, Listeria monocytogenes and Salmonella typhimurium. In this study, sodium persulfat...
Open access
Research Article10.9734/jamb/2026/v26i61122
Osmotic dehydration of aonla fruit was carried out to determine the Influence of osmotic solution and method of drying on the quality of aonla fruit. The destined aonla fruits with and without blanching were immersed in the mixture of salt and sugar solution. The salt concentrati...
Open access
Research Article10.9734/ejnfs/2020/v12i830274
Millets are group of highly variable small seeded grasses widely grown around the world as cereal crops or grains for fodder and human food. The present investigation was carried out to find out the effect of different wholesale packaging material on the shelf-life of dehusked fo...
Open access
Research Article10.9734/CJAST/2018/41648
This study investigates the effect of mixing different edible oils on their spectroscopic properties, using UV-visible spectroscopy as a rapid and effective analytical tool. We conducted spectral analysis on various binary oil mixtures, specifically mustard oil mixed with argemon...
Open access
Research Article10.9734/jsrr/2026/v32i94464
Lime juice is highly perishable because of its high moisture content, while its sugar and organic acid composition can cause stickiness, wall deposition and low powder recovery during spray drying. This study optimised the spray-drying process for producing preservative-free lime...
Open access
Research Article10.9734/jsrr/2026/v32i64270
Groundnut (Arachis hypogaea L.) is an important oil seed that serves numerous food purposes. After the oil extraction, defatted groundnut cake (DGC) /meal is produced and not used efficiently due to many post processing issues. Utilization of defatted meal/powder in the developme...
Open access
Research Article10.9734/jsrr/2025/v31i32872
Acid lime peel is a citrus-processing by-product containing volatile compounds of sensory importance, including D-limonene. This study aimed to develop a citrus-based dip tea sachet using acid lime peel powder blended with pretreated tea powder and to evaluate its drying behaviou...
Open access
Research Article10.9734/jsrr/2026/v32i74331