Processing stability and debittering of Tinospora cordifolia (giloy) juice using ultrasonication for potential application in foods

Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese

(2020) Gaurav Kr Deshwal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Debittering of salmon (Salmo salar) frame protein hydrolysate using 2-butanol in combination with β-cyclodextrin: Impact on some physicochemical characteristics and antioxidant activities

(2020) Avtar Singh et al.   FOOD CHEMISTRY

Influence of different pasteurization techniques on antidiabetic, antioxidant and sensory quality of debittered bitter gourd juice during storage

(2019) S. Deshaware et al.   FOOD CHEMISTRY

Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings

(2019) Romelle Feumba Dibanda et al.   FOOD CHEMISTRY

Debittering of bitter gourd juice using β -cyclodextrin: Mechanism and effect on antidiabetic potential

(2018) Shweta Deshaware et al.   FOOD CHEMISTRY

Effects of feeding system, heat treatment and season on phenolic compounds and antioxidant capacity in goat milk, whey and cheese

(2018) Jorge L. Chávez-Servín et al.   SMALL RUMINANT RESEARCH

Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice

(2016) R. Siti Rashima et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage

(2015) Héctor E. Martínez-Flores et al.   FOOD CHEMISTRY

Effect of pasteurization temperature on stability of an acidified sugarcane juice beverage

(2014) Mariana Kunitake et al.   CIENCIA E AGROTECNOLOGIA

Neuroprotective effect of Tinospora cordifolia ethanol extract on 6-hydroxy dopamine induced Parkinsonism

(2014) Jayasankar Kosaraju et al.   INDIAN JOURNAL OF PHARMACOLOGY

Impact of γ-irradiation on antioxidant capacity of mango (Mangifera indica L.) wine from eight Indian cultivars and the protection of mango wine against DNA damage caused by irradiation

(2014) Naresh Kondapalli et al.   PROCESS BIOCHEMISTRY

Optimization of Process and Physico-Chemical Properties of Ready-to-Serve (RTS) Beverage of Cane Juice with Curd

(2012) Ram Kumar Singh et al.   Sugar Tech

Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice–soymilk beverages during refrigerated storage

(2011) M. Morales-de la Peña et al.   FOOD CHEMISTRY

Dual effectiveness of sodium chlorite for enzymatic browning inhibition and microbial inactivation on fresh-cut apples

(2011) Yaguang Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of thermosonication on bioactive compounds in watermelon juice

(2010) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

Effect of sonication on retention of anthocyanins in blackberry juice

(2009) B.K. Tiwari et al.   JOURNAL OF FOOD ENGINEERING

Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments

(2009) Luciano José Quitão-Teixeira et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of ultrasound processing on anthocyanins and color of red grape juice

(2009) B.K. Tiwari et al.   ULTRASONICS SONOCHEMISTRY

Phenolic Compounds and Antioxidant Activity of Extracts from Ultrasonic Treatment of Satsuma Mandarin (Citrus unshiu Marc.) Peels

(2008) Ya-Qin Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

OPTIMIZATION OF BLANCHING PROCESS FOR CARROTS

(2008) U.S. SHIVHARE et al.   JOURNAL OF FOOD PROCESS ENGINEERING