Probiotic fermented milk drinks have received massive media coverage as functional foods because of their capacity to promote gut health, immunity, and the general well-being. Anthocyanins, hydroxycitric acid and natural antioxidants in kokum (Garcinia indica) mean that incorporating kokum into such drinks holds a pr...
Pratham Rathod, Jayabrata Saha, Dhanya Joseph et al.· BIO Web of Conferences· 0 citations
This study aimed to optimize a refreshing whey-based pineapple beverage formulation and convert the optimized formulation into a shelf-stable powder by spray-drying. Whey was produced from milk by heating (85°C for 5 min), coagulation (1.0 % citric acid), filtration, and centrifugation, while pineapple-juice was extr...
A. Ghorband, Shahaji Kadam, Ditimoni Dutta et al.· BIO Web of Conferences· 0 citations
The growing production of food processing waste brings an environmental challenge and a need for sustainable food innovation. Fruit peels, which are thrown away as agro–industrial waste, are full of bioactive substances that have useful bioactive compounds. This article explores the use of dragon fruit (
Selenicereu...
Janhavi Ulman, Dhanya Joseph, V. Kele et al.· BIO Web of Conferences· 0 citations
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