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  • Studies on fortification of tomato ketchup and its storage

    Fortification of tomato ketchup with 2 per cent soya protein and 2 per cent whey protein is most accepted nutritionally as the product has substantially higher protein content than those of unfortified ketchup with good color, flavor, taste and overall quality.

  • Extraction and preservation methods for gel from Indian Aloe (Home-scale)

    After manual scooping and straining of Aloe vera gel added with methylparaben @ 3000 ppm could be stored for a period of 3months.

  • Influence of cold soaking and thermovinification on quality of jamun wine

    Quality jamun wine can be prepared from jamun pulp + skin by subjecting to thermovinification (heating at 82°C for 2 min).