Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis.

The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey and mango (sample-1 = 60:20 mL, sample-2 = 65:15 mL, and sample-3 = 70:10 mL). Prepared beverage samples during 25 days of storage revealed a significant increase in acidity (0.

Optimization of ultrasound-assisted extraction of phenolic content & antioxidant activity of hog plum () pulp by response surface methodology.

Background: The pulp of hog plum () has been documented as a potential source of nutritional, physiological, and pharmacological purposes due to its phenolic content (TPC) and antioxidant activity. However, an optimal extraction condition for hog plum pulp remains elusive. Optimization of extraction process conditions using Ultrasound-assisted extraction (UAE) technique has recently attracted research interest.

How COVID-19 pandemic is affecting achieved food security in Bangladesh: A perspective with required policy interventions.

The COVID-19, also known as a coronavirus, is currently wreaking havoc on livelihood, food security, and nutrition security around the world. In developing countries like Bangladesh the situation is far worse. The purpose of this perspective is to highlight the current state and changes of food security in Bangladesh in the context of COVID-19.

A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies.

Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers. For years, the bakery industry has sought to identify treatments that make bread safe and with an extended shelf-life to address this economic and safety concern, including replacing harmful chemical preservatives.

Optimization of substrate composition for pectinase production from Satkara () peel using -ATCC 1640 in solid-state fermentation.

Pectinase is an enzyme having a broad industrial and commercial application. However, higher production costs may be the major constraint for the wide-scale application of pectinase. Therefore, researchers are trying to reduce the pectinase production cost for subsequent application in the industrial processes by using a unique substrate and optimizing the fermentation medium components and process conditions.