PHYSICO-CHEMICAL CHARACTERISTICS OF SOME FRUIT JUICE BLENDS AND THEIR ORGANOLEPTIC EVALUATIONS.

Evaluation of quality attributes, antioxidant activity and volatile compounds of two cactus pear juices blended with guava juice

Chemical, Microbiological and Sensory Studies on Orange Nectars and their Blends

IDENTIFICATION AND QUANTIFICATION OF THE MAJOR WATER-SOLUBLE AROMA COMPONENTS LOST FROM SOME ESSENTIAL OILS TO THE WASTE WATER DUR'ING DISTILLATION.

STUDIES ON AROMA COMPOUNDS OF APRICOT - CARROT NECTAR

Production nutritious juice blends containing bioactive healthy compounds

Bioactive Compounds and Physicochemical Properties of Fruit – Orange Juice Mixes with Rosemary Extract

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

Influence of Different Extraction Techniques on Yield and Quality of Plums Juices

Determination of Phenolic compounds, Antimicro-bial activity and Antioxidant Potential of Volatile Extracts Isolated from Various Spices