Indexed In
- Genamics JournalSeek
- Academic Keys
- JournalTOCs
- China National Knowledge Infrastructure (CNKI)
- Access to Global Online Research in Agriculture (AGORA)
- Centre for Agriculture and Biosciences International (CABI)
- RefSeek
- Directory of Research Journal Indexing (DRJI)
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- Scholarsteer
- SWB online catalog
- Publons
- Euro Pub
- Google Scholar
Useful Links
Share This Page
Journal Flyer
Open Access Journals
- Agri and Aquaculture
- Biochemistry
- Bioinformatics & Systems Biology
- Business & Management
- Chemistry
- Clinical Sciences
- Engineering
- Food & Nutrition
- General Science
- Genetics & Molecular Biology
- Immunology & Microbiology
- Medical Sciences
- Neuroscience & Psychology
- Nursing & Health Care
- Pharmaceutical Sciences
Adnan Waheed
Department of Food Science and Technology, University of Agriculture, Peshawar, Pakistan
Publications
-
Research Article
Effect of Different Chemical Preservatives on Preservation of Pear Nectar
Author(s): Qamar Liaqat, Said Wahab, Muhammad Ayub, Adnan Waheed, Irfan Ullah*, Naeem Ullah and Murtaza Ali
Benzoate and Potassium sorbate separately and in combination with different concentration is used for the preservation of pear nectar. The samples were packed in 250 ml transparent plastic bottles at room temperature for a storage period of 90 days. The treatments were P0 (pear nectar with no preservative), P1 (pear nectar+0.1% Sodium benzoate), P2 (pear nectar+0.1% potassium sorbate), P3 (pear nectar+0.05% Sodium benzoate), P4 (pear nectar+ 0.05% Potassium benzoate) and P5 (pear nectar+0.05% Sodium benzoate and 0.05% Potassium sorbate). Samples of pear nectar were evaluated for total soluble solids, ascorbic acid, %acidity, pH, reducing and non-reducing sugar and sensory evaluation (color, flavor, taste and overall acceptability). pH decrease from 4.03 to 3.60, total soluble solids increase (14.90 .. View more»