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Volumn 40, Issue 4, 2003, Pages 429-431

Studies on process standardization for preparation of anardana

(5) Patil, J N a Satwadhar, P N a Machewad, G M a Pawar, V D a Sakhale, B K a

a MARATHWADA AGRICULTURAL UNIVERSITY (India)

Author keywords

Anardana; Blanching; Chemical composition; Pomegranate; Potassium metabisulphite; Pretreatments; Process standardization; Sensory quality; Sulphitation

Indexed keywords

ACIDITY; FOOD PROCESSING; FRUIT JUICES; MOISTURE; OILS AND FATS; PH; PROTEINS; SUGARS;

ANARDANA; BLANCHING; POMEGRANATE; POTASSIUM METABISULPHITE; PRETREATMENTS; PROCESS STRANDARDIZATION; SENSORY QUALITY; SULPHITATION;

FRUITS;

LYTHRACEAE;

EID: 0347653038 PISSN: 00221155 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (3)

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- Study on anardana (dried pomegranate seeds)
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- Development of thermal process for clarified pomegranate (Punica granatum) juice
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- Pomegranate: Post harvest technology, chemistry and processing
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- Effect of blanching on drying of amla
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