This study investigated the production of mixed fruit juices from pawpaw, watermelon and pineapple fruits, pawpaw and watermelon fruits. Fresh ripe fruits (pineapple, watermelon and pawpaw and watermelon) were washed, manually peeled, deseeded, sliced, squeezed and sieved to obta...
Open access
Research Article10.9734/afsj/2022/v21i12603
The influence of degree of ripening (unripe, half-ripe and ripe) of citrus fruits (lemon, lime and grapefruit) on the biochemical characteristics and antioxidant potential of their juices was investigated. The juice yield from the citrus fruits was affected by the level of ripeni...
Open access
Research Article10.9734/afsj/2021/v20i330277
Mohammad Rahanur Alam, Mohammad Asadul Habib, Pinaki Chowdhury, Lincon Chandra Shill & Md Abdullah Al Mamun·Asian Food Science Journal·2019
Aim: Ascorbic acid (vitamin C) is the most important food constituent because of its antioxidant and functional activity. The study aims to determine the Vitamin C content in commercially available fruit drinks collected from selected shops in Bangladesh. Study Design: This study...
Open access
Research Article10.9734/afsj/2019/v13i330112
Aims: The use of mild heat treatment in combination with carvacrol has been reported as a possible way to quickly inactivate L. monocytogenes in fruit juices. This study aimed at assessing the possible effect of a prior adaptation of this pathogen to fruit juice acidity on its in...
Open access
Research Article10.9734/BMRJ/2016/27272