COMPARATIVE ANALYSIS OF PHYSICO-CHEMICAL PARAMETERS OF WATER

COMPARATIVE ANALYSIS OF PHYSICO-CHEMICAL PARAMETERS OF WATER FROM DIFFERENT FRESH WATER SOURCES OF DELHI, INDIA AND THEIR EFFECT ON SEEDLING GROWTH Sonia Rani 1, Usmina2 and Surender S Gulia3 * 1, 3Department of Botany, PTNRS Govt. College, Rohtak (Haryana), India 2Department of Botany, Daulat Ram College, University of Delhi, India Corresponding Author Email3*: guliasurender200@gmail.com Received: 05-03-2019                                                  Read More …

EFFECT OF PACKAGING METHODS ON PHYSICO – CHEMICAL QUALITY

EFFECT OF PACKAGING METHODS ON PHYSICO – CHEMICAL QUALITY TRAITS OF VARIETY MEAT CARABEEF LOAVES ON CHILLER STORAGE C.Vasanthi-*, K. Dushyanthan, R. Narendra Babu, V. AppaRao, R. Ramani and Robinson. J. J. Abraham Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai-7 [Corresponding author E-mail-*: cvasanthisuresh@gmail.com ] Received: 26-10-2016 Accepted: 28-02-2017 Abstract: Emulsion based carabeef loaves incorporated with low value variety meat and offals (@ 25% of meat) were subjected to analysis of Physico-chemical characteristics like pH, Shear Force Value Read More …

PHYSICO – CHEMICAL PROPERTIES OF SELECTED OILSEEDS

PHYSICO – CHEMICAL PROPERTIES OF SELECTED OILSEEDS G. J. Bhavsar-*, H. M. Syed, R. R. Andhale and P. U. Ghatge Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani – 431402 (MS) India [Corresponding author E-mail-*: ganeshb.foodtech@gmail.com ] Received: 15-10-2016 Revised: 26-01-2017 Accepted: 06-02-2017 Abstract:  In the present investigation efforts have been made to evaluate physico-chemical properties of four oilseeds Viz. safflower (Carthamus tinctorius), sesame (Sesamum indicum), linseed (Linum usitatissimum) and niger (Guizotia abyssinica). Read More …

PHYSICO – CHEMICAL PROPERTIES OF SELECTED OILSEEDS

PHYSICO – CHEMICAL PROPERTIES OF SELECTED OILSEEDS G. J. Bhavsar-*, H. M. Syed, R. R. Andhale and P. U. Ghatge Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani – 431402 (MS) India [Corresponding author E-mail-*: ganeshb.foodtech@gmail.com ] Received: 15-10-2016  Revised: 26-01-2017  Accepted: 06-02-2017 Abstract: In the present investigation efforts have been made to evaluate physico-chemical properties of four oilseeds Viz. safflower (Carthamus tinctorius), sesame (Sesamum indicum), linseed (Linum usitatissimum) and niger (Guizotia abyssinica). Read More …

ASSESSMENT OF SPATIAL VARIATION AND IMPACT OF INDUSTRIAL GROWTH ON WATER QUALITY OF RIVER KHO

ASSESSMENT OF SPATIAL VARIATION AND IMPACT OF INDUSTRIAL GROWTH ON WATER QUALITY OF RIVER KHO Gagan Matta*, Manu Kumar, Aayoosh Walia, Avinash Kumar and Sachin Kumar Department of Zoology & Environmental Science, Gurukula Kangri University, Haridwar (Uttarakhand), India [Corresponding author E-mail-*: drgaganmatta@gkv.ac.in] Received: 25-04-2017    Accepted: 30-05-2017 Abstract: Water of Kho River between stretches of Kotdwar to Najibabad was studied for pollution load by determining various physicochemical parameters. The samples were collected from different Sites. The Site-I is Kho River at Kotdwar near Read More …

GARLIC ESSENTIAL OIL AS A NATURAL ANTIOXIDANT IN EDIBLE COATING OF ENROBED CHICKEN MEAT BALLS

GARLIC ESSENTIAL OIL AS A NATURAL ANTIOXIDANT IN EDIBLE COATING OF ENROBED CHICKEN MEAT BALLS Arun Prabhu, A. Kalaikannan, A. Elango, K.A. Doraisamy1 and D. Santhi* Department of Livestock Products Technology, Veterinary College and Research Institute, Namakkal 1Dean, Veterinary College and Research Institute, Namakkal [Corresponding author E-mail*: drdshanthi@tanuvas.org.in] Received: 19-06-2015 Accepted: 25-07-2015 Abstract: Enrobed chicken meat balls were prepared with the objective of incorporating garlic essential oil (GO) as a natural antioxidant in the edible coating and assessing the physico-chemical and Read More …

DEVELOPMENT AND QUALITY EVALUATION OF PINEAPPLE BLENDED CARROT JUICE

DEVELOPMENT AND QUALITY EVALUATION OF PINEAPPLE BLENDED CARROT JUICE Himani Srivastava1, Kirti Kumari2 and Dhananjay A. Kulkarni3 1CTAE, MPUAT, Udaipur, 313001. 2KVK, Ranichauri, Tehri Garhwal, UUHF, Uttarakhand, 249199. 3RHRDF SVERI’s College of Engineering, Pandharpur, India. [Corresponding author E-mail1: himani037@gmail.com] Received: 20-06-2015 Accepted: 01-08-2015 Abstract: Pineapple (Ananas comosus) juice and carrot (Drocus carota) juice were optimized to a blended beverage which was stored for 21 days in a can (400 ml capacity) at refrigerated temperature. Physico-chemical and sensory analysis were evaluated. Read More …