Please use this identifier to cite or link to this item:
http://192.168.98.239:8080/jspui/handle/1994/1229Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2019-01-10T04:33:00Z | - |
| dc.date.available | 2019-01-10T04:33:00Z | - |
| dc.date.issued | 2016-02 | - |
| dc.identifier.uri | http://192.168.98.239:8080/jspui/handle/1994/1229 | - |
| dc.format.extent | xx, 149p. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Tezpur University | en_US |
| dc.relation.ispartofseries | T477; | - |
| dc.subject | Food Engineering and Technology | en_US |
| dc.subject | encapsulated Lactobacilli | en_US |
| dc.subject | Fruit juices | en_US |
| dc.subject | Fruits and vegetables | en_US |
| dc.subject | Probiotic fruit | en_US |
| dc.title | Studies on the stability and quality parameters of some probiotic fruit juices incorporated with free and encapsulated Lactobacilli | en_US |
| dc.type | Thesis | en_US |
| dc.contributor.guide | Mahanta, Charu Lata | - |
| dc.creator.researcher | Kalita, Dipankar | - |
| dc.department | Department of Food Engineering & Technology | en_US |
| Appears in Collections: | Theses | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title.pdf | Title page | 23.82 kB | Adobe PDF |  View/Open |
| 02_abstract.pdf | Abstracts | 184.79 kB | Adobe PDF |  View/Open |
| 03_declaration.pdf | Declaration page | 137.95 kB | Adobe PDF |  View/Open |
| 04_certificate.pdf | Certificate of the Supervisor | 247.26 kB | Adobe PDF |  View/Open |
| 05_acknowledgement.pdf | Acknowledgements | 138.17 kB | Adobe PDF |  View/Open |
| 06_index.pdf | Index | 119.4 kB | Adobe PDF |  View/Open |
| 07_table.pdf | List of tables | 171.18 kB | Adobe PDF |  View/Open |
| 08_figure.pdf | List of figures | 105.56 kB | Adobe PDF |  View/Open |
| 09_abbreviation.pdf | List of Abbreviations | 161.88 kB | Adobe PDF |  View/Open |
| 10_chapter1.pdf | Chapter 1: Introduction | 703.59 kB | Adobe PDF |  View/Open |
| 11_chapter2.pdf | Chapter 2: Viability and stability of probiotics in fruit juices during storage | 1.19 MB | Adobe PDF |  View/Open |
| 12_chapter3.pdf | Chapter 3: Changes in phytochemicals, antioxidant properties and mineral content of two probiotic fruit juices during cold storage | 894 kB | Adobe PDF |  View/Open |
| 13_chapter4.pdf | Chapter 4: Optimization of spray drying conditions for enhanced survivability and recovery of lactobacillus Plantarum MTCC2621 in fruit juices | 954.62 kB | Adobe PDF |  View/Open |
| 14_chapter5.pdf | Chapter 5: Effect of coating materials on the survival of lactobacillus Plantarum MTCC2621 in litchi juice and characterisation of its morphological, physicochemical and toxicological properties | 1.55 MB | Adobe PDF |  View/Open |
| 15_chapter6.pdf | Chapter 6: Effect of addition of maltodextrin and fructooligosaccharide in litchi juice on the survival of microencapsulated probiotic lactobacillus Plantarum MTCC2621 in simulated digestive system | 611.95 kB | Adobe PDF |  View/Open |
| 16_chapter7.pdf | Chapter 7: Conclusion and future scope of work | 489.99 kB | Adobe PDF |  View/Open |
| 17_appendix.pdf | Appendix | 407.89 kB | Adobe PDF |  View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.