A water melon: pineapple juice has been produced in a ratio 9:1 respectively. However, its biochemical changes on storage to establish its keeping quality is yet to be establish and so this research work is on the biochemical changes accompanying water melon-pineapple juice blends during storage for establishing the storage life. Samples of water melonpineapple juice in 9:1 ratio respectively w...

Plant-based media have recently been of interest as potential natural for microbial culture. This study was conducted to apply inexpensive and available fruits culture Bacillus antagonizing three fungal phytopathogens including Phytophthora capsici GTC 2.6.1, Rhizoctonia solani 2.7.1, Sclerotium rolfsii 2.9.1. The results showed that the juice dragon fruit, Cavendish banana, watermelon, pineapp...

Background and Objectives: Thermal processing is an effective method in preventing microbial spoilage but high heat transfer in a long time process that leads to quality loss and increased energy consumption. Also it is important to consider sensitive nature of food products during the thermal processing. Due to the nano-fluids' unique thermo–physical properties compared with the conventional f...

In this study, optimization of bioactive components in fresh red watermelon juice which was applied ultrasound for different amplitude and time with response surface methodology (RSM) performed. As a result the optimization, lycopene, ascorbic acid, total phenolic content DPPH were determined as 28.74 mg/100 mL, 4.34 122.2 mg GAE/L 54.26%, respectively. When compared to samples control samples,...

BACKGROUND Epidemiological studies have reported associations between reduced cardiovascular disease and diets rich in tomato and/or lycopene. Intervention studies have shown that lycopene-containing foods may reduce cholesterol levels and lipid peroxidation, factors implicated in the initiation of cardiovascular disease. The objective of this study was to determine whether consumption of lycop...

An experimental study was done in an attempt to utilize the benefits and uses of Moringa oleifera gum powder enhance nutritive value products developed by incorporating it orange (grape variety) watermelon juices. The yield percentage from tree (once) calculated. gums were collected tree, processed used for further purposes. determined its physic-chemical properties. watersoaked incorporated di...