Jaggery is an unrefined sweetener that retains several biochemical and mineral constituents and can serve as a matrix for value addition using plant-derived ingredients. This study prepared sixteen jaggery formulations using sugarcane juice alone or in combination with grape juic...
Open access
Research Article10.9734/afsj/2026/v25i10921
Indian jujube (Ziziphus mauritiana) is a highly perishable fruit with significant nutritional and economic value, yet its short shelf life and susceptibility to postharvest losses limit its market potential. Edible coatings have emerged as a promising solution to enhance fruit pr...
Open access
Research Article10.9734/afsj/2025/v24i3774
The indigenous root and tuber crops in Sri Lanka have not been exploited by the food industry. With a view to establish their nutritional importance and promote consumption and industry usage, this study determined the contents of selected bio active compounds and antioxidant pro...
Open access
Research Article10.9734/afsj/2020/v19i230235
This study was conducted to explore the effects of ascorbic acid supplementation on serum liver function tests in healthy individuals. A total of 200 subjects were selected randomly. 100 were given ascorbic acid supplementation for 30 days. The other 100 were not given ascorbic a...
Open access
Research Article10.9734/ajmah/2020/v18i930235
Aims: The aim of the current paper is to identify the ascorbic acid level in ten commercially available fruits in order to expand the existing database about fruits rich in Vitamin C and to promote their daily consumption. Study Design: Research was conducted experimentally. Pla...
Open access
Research Article10.9734/afsj/2019/v13i230100
The effect of some processing method on the ascorbic acid and dehydroascorbic acid content of two cultivars of yam (Dioscorea rotundata and D. cayenensis) were investigated. The processing method adopted were cooking, frying and roasting. The assay of ascorbic acid in the two cul...
Open access
Research Article10.9734/afsj/2019/v9i330013
The effect of pasteurisation on the nutritional and physicochemical quality of soursop juice was investigated. Soursop juice was prepared from soursop fruit pulp and pasteurised at different temperatures (63, 71, 78, 83 and 95°C) for different durations. The effect of pasteurisat...
Open access
Research Article10.9734/AFSJ/2019/45610
Abhishek Bandodkar, B. Justin William, T. A. Kannan, A. Arun Prasad, M. Bharathidasan, R. Jayaprakash & Ravi Sundar George·Annual Research & Review in Biology·2016
Aims: The study was conducted to evaluate the beneficial effects and clinical outcome of intra-articular administration of ascorbic acid and dexamethasone for the management of osteoarthritis in dogs. Study Design: The study was conducted on 6 clinical cases of dogs suffering fro...
Open access
Research Article10.9734/ARRB/2016/23345
Salinity, a severe environmental factor, has limited the growth and productivity of crops. Many compounds have been applied to minimize the harmful effects of salt stress on plant growth. A laboratory experiment was carried out to assess the effects of seed priming with ascorbic...
Open access
Research Article10.9734/ARRB/2014/9970
Successful establishment of plants largely depends on successful germination. This study investigated the effect of ascorbic acid (1 and 2mM) on germination percentage, germination rate, seed stamina index, hypocotyl and radical length, seedling fresh and dry weight of sunflower...
Open access
Research Article10.9734/ARRB/2014/9971