Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract.

Unlabelled: Consumer preferences refer to the subjective assessments of products and services expressed by individuals. The objective of this investigation aims to examine the preferences of consumers regarding dahi, followed by the development of a corresponding product. The initial phase of the experimental design involves understanding the interests of consumers and the variables that influence their purchasing intentions through the administration of a questionnaire.

Optimization of Lipase Production from Aspergillus terreus by Response Surface Methodology and Its Potential for Synthesis of Partial Glycerides Under Solvent Free Conditions.

Aspergillus terreus produces lipase 7.01 IU/ml in 96 h after optimization by one variable at a time method. Using the significant factors i.

A statistical approach to study the interactive effects of process parameters on succinic acid production from Bacteroides fragilis.

A statistical approach response surface methodology (RSM) was used to study the production of succinic acid from Bacteroides fragilis. The most influential parameters for succinic acid production obtained through one-at-a-time method were glucose, tryptone, sodium carbonate, inoculum size and incubation period. These resulted in the production of 5.