A study on organoleptic evaluation for accessing sensory attributes of lycopene containing tomato purees & its overall acceptance was conducted at Food Science Analysis Laboratory, School of Home Science, B.B.A.U, Lucknow, Uttar Pradesh, India, during July 2020 to May 2021. D...
Open access
Research Article10.9734/ajarr/2021/v15i930424
Spirulina is a nature’s present as extremely good meals to mankind. It is a photosynthetic filamentous microalga which has emerged as a amazing meals complement because of its wealthy micro- and macronutrient contents. The frame of Spirulina is smooth and with vulnerable mobileul...
Open access
Research Article10.9734/ajahr/2021/v8i430125
Memory Loss (Dementia) and Human health is an important issue in elderly people. No one can stay safe without eating herbal and healthy food. The demand of herbal food product is increasing day by day. product is round shape product that is placed in sweet’s category. There are s...
Open access
Research Article10.9734/afsj/2021/v20i1030360
Spirulina is a multicellular cyanobacterium that has achieved a considerable popularity in the health sectors due to high protein content, antioxidant and macro and micro nutrients. The consumption of food containing spirulina can forget the complications/diseases related with pr...
Open access
Research Article10.9734/ajaar/2021/v16i230171
Whey protein concentrate (WPC) are an group of whey (Milk serum) based food ingredient. They are used in confectionary product, ready to eat cereals, nutritional bars, and sports beverages. ...
Open access
Research Article10.9734/afsj/2022/v21i930448