Studies on the development of beverages using fruit juice/pulp, separated milk and reconstituted skim milk

International Journal of Dairy Technology

Volumn 56, Issue 4, 2003, Pages 243-246

  Shukla, F C ^a   Sharma, A ^a   Singh, B ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Beverages; Fruit juice pulp; Reconstituted skim milk; Separated milk

Indexed keywords

APPLE; ARTICLE; BANANA; BEVERAGE; CONCENTRATION (PARAMETERS); FOOD ANALYSIS; FOOD PROCESSING; FRUIT JUICE; GUAVA; LYCHEE; MANGO; MILK; PRIORITY JOURNAL; SEPARATION TECHNIQUE;

ANTHRACOTHORAX; LITCHI CHINENSIS; MALUS X DOMESTICA; MANGIFERA INDICA; PSIDIUM; PSIDIUM GUAJAVA;

EID: 0242473177     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2003.00114.x     Document Type: Article

References (6)

1. De S (1980) Outlines of Dairy Technology. New Delhi: Oxford University Press.
2. Association of Official Analytical Chemists (1984) Official Methods of Analysis, 14th edn. Washington, DC: Association of Official Analytical Chemists.
3. Bureau of Indian Standards (1977) Determination of Fat by the Gerber Method. Part I. Milk. Indian Standard IS 1224.
4. Roy S K (1973) A simple and rapid method for estimation of carotenoid pigments in mango. Journal of Food Science Technology 10 45-46.
5. Carre M H and Haynes D (1944) The estimation of pectin as calcium pectate and the application of this method to determination of soluble pectin in apples. Biochemistry Journal 16 60-61.
6. Singh S, Bansal M L, Singh T P and Kumar R (1991) Statistical Methods for Research Workers. New Delhi: Kalyani Publishers.