Have a personal or library account? Click to login
Comparative Studies Of Three Formulated Artificial Litchi Flavored Drinks Under Storage Cover

Comparative Studies Of Three Formulated Artificial Litchi Flavored Drinks Under Storage

Open Access
|Mar 2021

References

  1. [1] S. Ahammed, M. Talukdar, and M. Kamal, “Development of value-added products from home-grown lychee”, J. Environ. Sci. Nat. Resour., Vol. 7, Pp. 121-125, 2014.10.3329/jesnr.v7i1.22159
  2. [2] T. Sarkar, P. Nayak, and R. Chakraborty, “Litchi (Litchi chinensis Sonn.) Products and processing technologies: An Update”, Ambient Sci., Vol. 5, Pp. 11-16, 2018.10.21276/ambi.2018.05.1.rv01
  3. [3] M.K. Khan, M.N. Asif, M.H. Ahmad, M. Imran, M.S. Arshad, S. Hassan, M.I. Khan, M.U. Nisa, M.M. Iqbal, and N. Muhammad, “Ultrasound-assisted optimal development and characterization of stevia-sweetened functional beverage”, J. Food Qual., Pp. 1-6, 2019.10.1155/2019/5916097
  4. [4] A. Saeid, A. Rahman, R.H. Utsob, U. Hosen, and M. Islam, “Development and quality assessment of honey nut drink”, Malaysian Journal of Halal Research, Vol. 4, Pp. 6-10, 2021. https://doi.org/10.2478/mjhr-2021-0002 (In Press)10.2478/mjhr-2021-0002
  5. [5] M.C. Roy, M. Alam, A. Saeid, B.B. Das, M.B. Mia, M.A. Rahman, J.B. Eun, and M. Ahmed, “Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage”, J. Food Process. Preser., Vol. 42, Pp. e13477, 2018. https://doi.org/10.1111/jfpp.1341110.1111/jfpp.13411
  6. [6] R.S. Singh, and P. Kaur, “Evaluation of litchi juice concentrate for the production of wine”, Ind. J. Nat. Prod. Resour., Vol. 8, Pp. 386-391, 2009.
  7. [7] A. Reddy, D.F. Norris, S.S. Momeni, B. Waldo, and J.D. Ruby, “The pH of beverages in the United States”, J. American Dent. Assoc., Vol. 147, Pp. 255-263, 2016.10.1016/j.adaj.2015.10.019480859626653863
  8. [8] C.P. Champagne, and N.J. Gardner, “Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses”, Food Res. Int., Vol. 41, Pp. 539-543, 2008.10.1016/j.foodres.2008.03.003
  9. [9] H. Kausar, S. Saeed, M.M. Ahmad, and A. Salam, “Studies on the development and storage stability of cucumber-melon functional drink”, J. Agric. Res., Vol. 50, Pp. 239-248, 2012.
  10. [10] M. Ahmed, A. Ahmad, Z.A. Chatha, and S.M.R. Dilshad, “Studies on preparation of ready to serve mandarin (citrus reticulata) diet drink”, Pak. J. Agric. Sci., Vol. 45, Pp. 470-476, 2008.
  11. [11] FAO., “Lychee Production in the Asia-Pacific Region”, Lychee Production in the Asia-Pacific Region, Pp. 128, 2002.
Language: English
Page range: 18 - 22
Published on: Mar 1, 2021
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2021 Abu Saeid, Niebaron Kumar Deb, Eliyas, Sree Surozit Sarkar, Milon Debnath, Md. Taherul Islam, Md. Tawhidul Islam, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.