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21 articles for “Flavour production”
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Flavour of Dairy Products: A Review
Abstract: Milk and milk products are an important part of daily nutrition in many regions of the world. The flavour of milk and milk products is the key parameter for consumer acceptance and marketing along with the nutritional benefits. Depending upon the Flavour, a trained person can easily identify whether the milk is fresh or not. Even if until recently, studies have been going on flavour chemistry of milk and milk …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 2-3, 2020 · pp. 7–14 Read article
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Ragi: A Powerhouse of Nutrients
Abstract: Finger millet (Ragi, Eleusine coracana), is the principal food grain of the rural population in India, especially in South India. It is very nutritious with respect to minerals, dietary fiber and essential amino acids. Amongst cereals, Ragi provides highest level of calcium including antioxidants and phytochemicals. The total dietary fiber of finger millet grain is relatively higher than that of most of other cereal grains, which helps to control blood …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 3, 2016 · pp. 36–47 Read article
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Innovative Approaches in Bioinspired and Biomimetic Membrane Technologies: Bridging Nature and Engineering
Abstract: Bioinspired and biomimetic membranes represent a ground breaking advancement in membrane technology, offering innovative solutions to critical global challenges in water purification, chemical separation, and energy conversion. These membranes leverage the exceptional transport properties of biological systems, particularly through the incorporation of aquaporin proteins, which facilitate rapid and selective water transport. This review synthesises recent developments in aquaporin-based membranes, highlighting their remarkable efficiency in desalination processes, where they serve as …
Published in International Journal of Membranes · Vol. 1, Issue 2, 2024 · pp. 53–60 Read article
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Microwave Assisted Digestion For Cadmium Analysis in Yoghurt Samples Using Atomic Absorption Spectrophotometer
Abstract: This paper presents an innovative approach for the digestion of dairy products aimed at determining heavy metal concentrations using atomic absorption spectrophotometry. The present study was conducted to assess the concentration of cadmium in different Yoghurt samples. A total of 80 random samples of dairy products (20 each of sour Yoghurt, sweet Yoghurt, flavoured Yoghurt, and homemade Yoghurt) were collected from different areas of Kota city. For the analysis of …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 2, 2024 · pp. 24–39 Read article
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Production and Analysis of Alternative of Dairy Milk and its By-product
Abstract: Plant-based or non-dairy milk alternative is the fast-growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, concern about calorie, and hypercholesterolemia inclination towards vegan diets has influenced a segment of consumers towards choosing dairy milk alternatives. Plant-based milk alternative can serve as an inexpensive alternative to consumers especially in the developing countries and in places where dairy …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 2, 2021 · pp. 27–41 Read article
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Study-based Pharmacological Appraisal of Commiphora myrrha
Abstract: Myrrh is a highly aromatic resin exuded from the bark of various species of the Commiphora genus, such as Commiphora myrrha, Commiphora molmol, and Commiphora abyssinica. The name “Commiphora” is derived from the Greek words “kommi” and “phero” meaning “gum-bearing.” These trees are mainly found in arid regions of the Middle East and Africa. The resin is harvested by making incisions in the bark and allowing the sap to dry …
Published in Research & Reviews : A Journal of Unani, Siddha and Homeopathy · Vol. 10, Issue 3, 2023 · pp. 29–38 Read article
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Ayurvedic Management of Vataja Oshtharoga Whole System Research (W.S.R.) to Pigmented Contact Cheilitis—A Case Report
Abstract: Acharya Sushruta, in his ancient text, delineated 65 types of Mukha Roga, categorizing them into seven Mukha Avayava. Among which eight Oshtha Roga was classified as Vattaja, Pittaja, Kaphaja, Sannipataja, Rakta, Mamsaja, Medaja, and Kshataja. Among these, Vataja Oshtha Roga stands out, typified by pigmented contact cheilitis in modern medical parlance. This condition manifests initially with a tingling, itching sensation accompanied by swelling of the lips. Over time, the lips …
Published in Journal of AYUSH: Ayurveda, Yoga, Unani, Siddha and Homeopathy · Vol. 13, Issue 2, 2024 · pp. 09–13 Read article
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Production and Processing Methodology of Mozzarella Cheese
Abstract: Cheese is a highly nutritious, diversified and convenient food that offers a variety of flavours and textures. Manufacturing of cheese is the best way of conserving milk solids. Cheese can be used as a snack food, in baked goods or as pre-packaged convenience food. Mozzarella cheese is very popular soft, unripened Pasta Filata cheese and the most often used variety in the food service sector. It has an excellent stretching …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 1, 2019 · pp. 30–34 Read article
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A Short Review on Application of Fish Proteins in Functional Foods
Abstract: Functional foods contain specific nutrients that have beneficial physiological benefits, such as lowering the risk of chronic diseases and improving overall health. Functional foods are created by adding additives that have been shown to enhance health. This review article investigates several fish-derived products as functional dietary components, with an emphasis on fish protein hydrolysates (FPH), fish protein concentrate (FPC), fish collagen, fish gelatine, fish enzymes, fish protein powder (FPP) and …
Published in International Journal of Marine Life · Vol. 1, Issue 2, 2024 · pp. 7–16 Read article
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Vegetables as Functional Ingredients in Cheese and Cheese-like Products
Abstract: Cheese is an excellent dietary source of high-quality protein, vitamins and minerals such as absorbable dietary calcium. However, it lacks in certain phytonutrients like antioxidants and polyphenols. The enrichment of cheese products with vegetables is an effective way to promote functionality by improving rheological and physicochemical properties of the final product.Vegetables with higher dietary fibres could be used to improve the fiber content of cheese and cheese like products. In …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 6–14 Read article
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Local Markets, Global Flavors: Your Personalized Grocery Experience
Abstract: “Local Markets, Global Flavors” transforms the grocery shopping experience by linking customers directly with local markets and artisans. In contrast to standard grocery shopping, which can feel impersonal and lacks variety, this project delivers a shopping journey tailored to the unique flavours of each city. Through partnerships, “Local Markets, Global Flavors” aims to bring fresh, authentic products right to consumers' doorsteps. It offers based on dietary preferences and shopping history, …
Published in E-Commerce for Future & Trends · Vol. 12, Issue 1, 2025 · pp. 08–13 Read article
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Standardization of Value Added Recipes with Millet Milk Powder
Abstract: Millets are one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purpose. Millet called as “Miracle Grains” are highly nutritious and non-glutinous. These millets are soothing and easy to digest, least allergenic and lower the risk of diabetes [1]. It is an important food in many developing countries because of its ability to grow under diverse weather conditions such as …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 2, 2016 · pp. 10–17 Read article
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History, Processing, Types and Health Benefits of Indian Yogurt
Abstract: Yogurt is a food which is nutrient rich and it is produced after the milk bacterial fermentation. Yogurt should have 3.25% milk fat and 8.25% milk solids non fat and the titrable acidity of at least 0.9%, which is expressed as lactic acid. Before adding bulky flavoring additives, the USDA yogurt criteria specify that the yogurt must satisfy the composition requirements of milk fat and MSNF. The data used in …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 1, 2024 · pp. 1–6 Read article
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Sensory Psychology of Supergrain Bakery: Consumer Perception Beyond Taste
Abstract: Bakery products remain a cornerstone of diets worldwide, yet wheat-based formulations are increasingly supplemented or replaced as consumers demand healthier, more functional alternatives. Supergrains such as quinoa, amaranth, millet, and cowpea, together with fruit-based flours such as guava flour, have been extensively investigated to enrich wheat-based products and improve their nutritional value. At the same time, the science of sensory psychology has become central to product acceptance, as taste, aroma, …
Published in International Journal of Nutritions · Vol. 3, Issue 2, 2026 Read article
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The Potential of Guava Leaf-Enriched Chocolate in Sugar-Free Anti-Diabetic Confectionery: A Review
Abstract: People of all age groups enjoy chocolate however, it is often linked to health issues like obesity, hypertension, diabetes, and cardiovascular diseases. This study aimed to develop a medicinal chocolate suitable for diabetic individuals by incorporating herbal ingredients. Specifically, guava leaves (Psidium guajava), known for their rich vitamin and antioxidant content and their ability to help regulate blood sugar, were used. The chocolate formulation included guava leaf powder, coffee, and …
Published in Research & Reviews: A Journal of Pharmacognosy · Vol. 12, Issue 2, 2025 · pp. 55–63 Read article
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Studies on Physiochemical Attributes and Sensory Evaluation of Steamed Sweetened Dairy Products and there will be an Innovative Study in Food Science
Abstract: Chhana is one of the popular traditional Indian dairy products. It is high in nutritive value, consumed by people of different age group almost in every house. Chhana is mainly used as base ingredients for manufacturing of sweetmeats, especially in eastern region of India. To increase the palatability of chhana, an attempt was taken to develop a product-steamed sweetened chhana by adding sugar into chhana and steaming the mixture. On …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 1, 2022 · pp. 36–45 Read article
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Evaluation of the fungal micorflora of the Sawai Madhopur area of the Rajasthan
Abstract: Fungi are the marvellous plants of the plant kingdom , they are the separate lines of the evolution of the plants, the fungi are the eukaryotes and they have the distinct body and the parameters ,the utilization of the fungi for the several needs is the very old practices of the man, the early man utilises the hunting of the fungi as the flavour agents for the vines , fungi …
Published in Research & Reviews : Journal of Botany · Vol. 8, Issue 2, 2019 · pp. 24–26 Read article
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Development of Moringa oleifera Incorporated Fortified Probiotic Curd
Abstract: Dahi is one of the most popular options of all ours global liked by all age groups. It has resoled health problem and also provides enough nutrition at a low cost to a large population. An experimentation planned to monitor the durability of certain dairy products was store temperatures (-4°C) within their shelf life and nutritive value. The culture added into MPP dahi sample and incubated to 38°C temperature. The …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 2, 2020 · pp. 18–26 Read article
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Exploring Chicken Sternal Cartilage as an Alternative Source of Bioactive Protein Hydrolysates
Abstract: There is a growing concern on the correct use and dispose of the by-products of the food industry, and chicken slaughterhouse, such as cartilage, combs, and wattles may be strong candidates as a protein source for bioactive peptides, however it is crucial to understand how the proteolysis process may affect the peptide profile and their bioactivity. The objective of this work was to obtain protein hydrolysates from chicken sternal cartilage …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 3, 2025 · pp. 15–28 Read article
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EXTRACTION OF POWDER FROM SAPOTA (CHICKOO) FRUIT
Abstract: Nature has blessed us with a wonderful sweet fruit sapota which is commonly known as chickoo which has a sweet taste and which is liked by people of all ages. It is also a most popular fruit in Asia. It has Medicinal property due to chemical constituents such as polyphenol ascorbic acids, it can also be used in cosmetics. But the fruit sapota (chickoo) has very short shelf life because …
Published in Journal of Catalyst & Catalysis · Vol. 6, Issue 1, 2019 · pp. 6–9 Read article