This study finds that replacing up to 25% of beef with soy protein concentrate improves water retention, texture, cooking yield, and oxidative stab

This review focuses on aloe vera and sodium alginate as edible coatings to extend the shelf life of fruits and vegetables.

This study evaluates the impact of edible coatings made from Ocimum sanctum (Tulsi) and Aloe Vera on jaggery's shelf life.

Summary: This research standardizes and evaluates instant upma mixes made from minor millets (proso, barnyard, little, and kodo).

Summary: This study explores the development and nutritional evaluation of instant milkshake premixes incorporating jackfruit seed flour.

This study examines the shelf life of non-industrial fresh watermelon juice (FWJ) by analyzing its microbial safety, nutritional quality, and senso