Journal of Food Processing & Technology

SINGH O, CHOUDHARY D, DWIVEDI S, PATIDAR B, SINGH R. DEVELOPMENT AND SHELF LIFE EV DEVELOPMENT AND SHELF LIFE EVALUATION OF THERAPEUTIC READ THERAPEUTIC READY TO SERVE (RTS) BEVERA TS) BEVERA TS) BEVERAGES PREPARED FROM BLENDING OF AONLA PULP AND ALOE VERA GEL. DEVELOPMENT. 2017;12(2):905-8.

Bakr N, Adawy H, El Sheikh M. The Effect of Aloe Vera and Eucalyptol Oil on the Development of Tooth Germs in Albino Rats: A Histological and Histochemical Study. Al-Azhar Dental Journal for Girls. 2016 Jul 1;3(3):193-200.

Meena VS, Yadav VS, Meena RS, Sharma PC, Jalgaonkar K, Mahawar MK, Nambi VE. Optimization of aonla-blended juice based on antioxidants and sensory qualities using response surface methodology.

Kaur D. Assessment of quality and stability of ginger incorporated ice cream (Doctoral dissertation, Punjab Agricultural University, Ludhiana).

Kaur D. Assessment of quality and stability of ginger incorporated ice cream (Doctoral dissertation, Punjab Agricultural University, Ludhiana).

Rathinasamy M, Ayyasamy S, Velusamy S, Suresh A. Natural fruits based ready to serve (RTS) beverages: a review. Journal of Food Science and Technology. 2021 Oct 9:1-7.

Tariq H, Hayat I, Rafiq S, Qayyum A, Qayyum S. Designing a functional beverage blend for optimal antioxidant activity and its storage stability. Pakistan Journal of Agricultural Research. 2020 Sep 30;33(3):516.

Meena VS, Sharma PC, Yadav VS, Meena RS, Mahawar MK, Bhushan B, Jalgaonkar K, Kannaujia P, Meena KK. Development and storage studies of Aonla (Emblica officinalis Gaertn.) based ready to serve (RTS) using different sweeteners.

Madhuri ML, Kumari SS, Swami DV, Giridhar K, Suneetha DS, Krishna KU. Optimization and evaluation of physico-chemical parameters of Ocimum based herbal RTS.

Vikram B, Nishad PK. Studies on preparation of value added kinnow-aonla squash. Res. Environ. Life Sci. 2016;9:111-5.

Hossain MM, Ram L, Ngupani PS, Bepary RH. Development of Jackfruit-Aloe Vera Blended Ready to Serve (RTS) Functional Beverage at Refrigerated Condition. International Journal of Agriculture Innovations and Research. 2017;6(2):227-30.

Hossain MM, Ram L, Ngupani PS, Bepary RH. Development of Jackfruit-Aloe Vera Blended Ready to Serve (RTS) Functional Beverage at Refrigerated Condition. International Journal of Agriculture Innovations and Research. 2017;6(2):227-30.

Raj D, Jaysukh MY, Suthar H. Value addition of Aloe vera in health drinks and its storage stability. Journal of Tree Sciences. 2017;36(2):53-66.

Abid MA, Zahid NY. Evaluation Of The Sensory Qualities Of Ready To Serve Blends Of Aloe Vera (Aloe barbadensis Mill.). Evaluation. 2018;5.

Hussain G, Saeed F, Shahbaz M, Ahmed A, Imran M, Khan MA, Faiz F, Bano Y, Munir R, Nadeem M, Jabeen F. Reconnoitring the impact of different extraction techniques on ginger bioactive moieties extraction, antioxidant characterization and physicochemical properties for their therapeutic effect. Pak. J. Pharm. Sci. 2019 Sep;32(5):2223-36.

Kashudhan H, Dixit A, Kumar K. Development of Wheatgrass?Pomegranate Blended Therapeutical Juice Using Response Surface Methodology. Journal of Food Processing and Preservation. 2017 Apr;41(2):e12869.

Chand P, Pandey N, Naik B, Singh A, Kumar V. Application of Aloe vera for the development of functional foods. skin (Richardson et al., 2005; Dal'Belo et al., 2006). 2019;17:18.

Sharma R, Sharma R, Thakur A. Development and evaluation of vitamin C enriched low calorie Aloe vera-aonla blended functional squash using stevioside. Indian Journal of Horticulture. 2018;75(2):289-94.

Vikram B, Sikarwar PS. Development and Evaluation of Physico-Chemical Properties of Kinnow-Aonla-Aloe vera Blended Squash. Int. J Curr. Microbiol. App. Sci. 2018;7(4):113-22.

Sharma R, Tandon D, Joshi VK, Attri S. Development and evaluation of different beverages from Aloe vera (L.) Burm. f. for their nutritional, functional and sensory qualities. Indian Journal of Natural Products and Resources (IJNPR)[Formerly Natural Product Radiance (NPR)]. 2015 Apr 12;6(4):278-82.