scholarly journals Quality attributes, phytochemical profile and storage stability studies of functional ready to serve (RTS) drink made from blend of Aloe vera, sweet lime, amla and ginger

2017 ◽  
Vol 54 (3) ◽  
pp. 761-769 ◽  
Author(s):  
Lokesh K. Mishra ◽  
Danme Sangma
Keyword(s):  
Storage Stability ◽  
Aloe Vera ◽  
Quality Attributes ◽  
Stability Studies ◽  
Sweet Lime ◽  
Phytochemical Profile ◽  
And Storage

scholarly journals Compatibility with soybean agrochemicals and storage stability studies of the Beavueria bassiana biopesticide

2022 ◽  
pp. 102275
Author(s):  
Jennifer Lorena Garcia-Riaño ◽  
Lissette Aracelly Torres-Torres ◽  
Adriana Marcela Santos-Díaz ◽  
Erika Paola Grijalba-Bernal
Keyword(s):  
Storage Stability ◽  
Stability Studies ◽  
And Storage

scholarly journals Quality Attributes and Storage Stability of Chicken Meat Biscuits Incorporated with Wheat and Oat Bran

2016 ◽  
Vol 39 (6) ◽  
pp. 649-657 ◽  
Author(s):  
Pavan Kumar ◽  
Manish Kumar Chatli ◽  
Nitin Mehta ◽  
O.P. Malav ◽  
Akhilesh K. Verma ◽  
...  
Keyword(s):  
Storage Stability ◽  
Quality Attributes ◽  
Chicken Meat ◽  
Oat Bran ◽  
And Storage

Quality Attributes and Storage Stability of Bread from Wheat–Tigernut Composite Flour

2017 ◽  
Vol 17 (1) ◽  
pp. 75-88 ◽  
Author(s):  
Emmanuel Kehinde Oke ◽  
Michael Ayodele Idowu ◽  
Olajide Philip Sobukola ◽  
H. Adegoke Bakare
Keyword(s):  
Storage Stability ◽  
Quality Attributes ◽  
Composite Flour ◽  
And Storage

Effect of Watermelon Rind Powder on Quality Attributes and Storage Stability of Raw Pork and Pork Meat balls

2018 ◽  
Vol 13 (2) ◽  
pp. 10
Author(s):  
G. Mahapatra ◽  
S. Biswas ◽  
G. Patra ◽  
A. K. Vidyarthi ◽  
R. Banerjee
Keyword(s):  
Storage Stability ◽  
Quality Attributes ◽  
Pork Meat ◽  
Watermelon Rind ◽  
And Storage

scholarly journals Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Pushkala Ramachandran ◽  
Srividya Nagarajan
Keyword(s):  
Storage Stability ◽  
Aloe Vera ◽  
Quality Characteristics ◽  
Instrumental Color ◽  
Periodic Analysis ◽  
Sugar Profile ◽  
Papaya Pulp ◽  
Aloe Gel ◽  
Exotic Fruits ◽  
And Storage

Aloe veragel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel (AG) and papaya. Aloe gel (30%), papaya pulp (15%), spice extract (5%), and citric acid (0.1%) were mixed in given proportion to prepare the blend with TSS of 15 °Brix. The product was bottled, pasteurized, and stored at room temperature. The quality characteristics and storage stability of the spiced beverage blend (SAGPB) were compared with spiced papaya RTS beverage (SPB). Periodic analysis was carried out up to five months for various physicochemical parameters, sugar profile, bioactive compounds, microbial quality, instrumental color, and sensory acceptability. The SAGPB exhibited superior quality characteristics compared to SPB both in fresh and in stored samples. The SPB was acceptable up to four months and SAGPB for five months. The results indicate that nutraceutical rich AG could be successfully utilized to develop functional fruit beverages with improved quality and shelf life.

The Technology and Storage Stability Studies of Yam Functional Food

2014 ◽  
Vol 687-691 ◽  
pp. 4515-4519
Author(s):  
Jian Chun Zhao
Keyword(s):  
Functional Food ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Stability ◽  
Stability Studies ◽  
Sample Storage ◽  
Room Temperature Sample ◽  
Index Changes ◽  
And Storage ◽  
Temperature Sample

In this paper, yam functional food technology and storage stability were studied, the results indicate that storage time and temperature on the results significantly higher than room temperature sample storage, cryogenic sample index changes significantly, the moisture content of the sample affect the sensory scores larger.

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