The noni extract was blended with kokum extract in varying proportions to enhance the color, flavor, and sensory qualities of a ready-to-drink blended beverage, while also masking the pungent smell of noni. Beverages containing 12.5 and 15% pulp, 15 ° Brix TSS, and 0.30% acidity...
Open access
Research Article10.9734/jabb/2025/v28i11922
Yatharth Sharma, Prasad Patil, Manjit M Khatal, Shilpa Huchchannanavar, Rachana M N, Wankasaki Lytand, Abhijit Debnath, Shifat Fatima & Aparna Srivastava·Journal of Scientific Research and Reports·2024
Food allergies have become a significant public health concern, affecting millions worldwide. This comprehensive review explores the multifaceted nature of food allergies, shedding light on the intricate interplay of biological and chemical factors. We delve into the mechanisms o...
Open access
Research Article10.9734/jsrr/2024/v30i62095
Vidyashree Dundappa Malakai, MD. Jameel Jhalegar, Viresh Mallayya Hiremath, Noorulla Haveri, Shripad Pandurang Vishweshwar, Ambresh, Ayeeshya H. Kolhar & Prasad Patil·Journal of Advances in Biology & Biotechnology·2024
The storage of commercial onions is essential to meet off-season demands; however, it often results in significant quality degradation and post-harvest losses, including physiological loss in weight, sprouting and rotting. Thus an attempt had been made to test efficacy of ozone f...
Open access
Research Article10.9734/jabb/2024/v27i121812