Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Factors Affecting Workability01:24

Factors Affecting Workability

120
The workability of concrete is a critical characteristic that influences the ease of mixing, handling, and finishing the concrete. It is affected by several factors including water content, aggregate properties, and admixtures like air entrainment. Water plays a fundamental role as it lubricates the concrete mix, facilitating easier movement and placement. However, the water requirement varies depending on the texture and shape of aggregates. Finer particles and angular, rough-textured...
120
Fineness of Cement01:15

Fineness of Cement

224
The fineness of cement directly influences the rate of hydration, as the hydration begins at the surface of the cement particles. In addition to hydration, the fineness of cement is vital for various properties of concrete including workability, gypsum requirement, and long-term behavior. The fineness of cement is represented in terms of the specific surface of cement which is typically measured in square meters per kilogram, with several methods available for this determination.
Direct...
224
Feedback Regulation of Calcium Concentration01:27

Feedback Regulation of Calcium Concentration

3.5K
Calcium is an essential signaling molecule required for various cellular functions. Calcium pumps and ion channels on cell and organellar membranes, such as those on the endoplasmic reticulum (ER), regulate calcium concentrations inside the cell. They remain closed, keeping the cytosolic calcium levels low at a resting state.
Various transmembrane receptors, such as G protein-coupled receptors (GPCRs), elicit a response to extracellular signals by increasing cytosolic calcium. Activated GPCRs...
3.5K
Factors Influencing Drug Absorption: Pharmaceutical Parameters01:28

Factors Influencing Drug Absorption: Pharmaceutical Parameters

192
Solid dosage forms such as tablets and capsules undergo rigorous manufacturing processes to ensure stability and effectiveness. Their dissolution and absorption properties are influenced significantly by the choice of excipients (inactive ingredients that serve various roles in the formulation), and the methodology applied during production. The manufacturing parameters, such as compression force and granulation techniques, significantly affect dissolution rates. Elevated compression forces...
192
Precipitation Processes01:12

Precipitation Processes

592
The experimental conditions in a gravimetric analysis should be optimized to maximize the particle size and purity of the obtained precipitate. Ideally, the concentration of the precipitating reagent should be low with effective stirring to maintain low relative supersaturation for the growth of large crystals. In homogeneous precipitation, the precipitant is slowly generated by a chemical reaction in the solution to avoid local reagent excesses. For example, urea decomposes gradually to...
592

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Genetic diversity assessment of Bambara groundnut (Vigna subterranea (L.) Verdc.) along climatic gradients in Chad.

Scientific reports·2026
Same author

Comparative Adsorption Behavior of Orange Peel Powder and Its Chars for Dye Removal.

ACS omega·2026
Same author

Hydrogeochemical signatures and pollution sources in limestone mining landscapes: environmental and health risk perspectives.

Environmental geochemistry and health·2026
Same author

Integrated biochemical, ionic and ultrastructural analysis of salinity tolerance in novel citrus rootstocks.

BMC plant biology·2026
Same author

LC-MS/MS-based metabolomic profiling of Syzygium cumini (L.) Skeels identifies key phytochemicals associated with α-amylase inhibition and antioxidant activity.

Scientific reports·2026
Same author

Genetic dissection and stability analysis of grain protein content and thousand-grain weight in emmer wheat (Triticum turgidum subsp. dicoccum) germplasm.

Scientific reports·2026

Related Experiment Video

Updated: Sep 13, 2025

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

7.1K

Calcium enriched guava crisps: effect of material and process parameters.

Brijesh Kumar Yadav1, Shalini Gaur Rudra1, Amit Kumar Goswami2

  • 1Division of Food Science and Postharvest Technology, ICAR- Indian Agricultural Research Institute, New Delhi, India.

Journal of Food Science and Technology
|July 31, 2025
PubMed
Summary

Developing guava crisps from ripe fruit, using freezing and calcium infusion pre-treatments, enhances texture and shelf life. This process converts nutrient-rich guava into stable, attractive snacks with high acceptability.

Keywords:
BrowningFreezingFriedFruitMaturityTexture

More Related Videos

Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries
10:18

Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries

Published on: November 21, 2023

2.8K
Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

10.1K

Related Experiment Videos

Last Updated: Sep 13, 2025

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

7.1K
Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries
10:18

Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries

Published on: November 21, 2023

2.8K
Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

10.1K

Area of Science:

  • Food Science
  • Agricultural Science
  • Postharvest Technology

Background:

  • Guava is a key Indian crop facing significant postharvest losses.
  • Processing guava into value-added products like crisps can improve shelf life and utility.
  • Standardizing crisp production is crucial for maximizing guava's economic potential.

Purpose of the Study:

  • To evaluate and standardize the process for developing guava crisps using atmospheric frying.
  • To investigate the impact of fruit maturity and pre-treatments on crisp quality.
  • To optimize guava crisp production for enhanced nutritional value and consumer acceptability.

Main Methods:

  • Atmospheric frying of guava at three maturity stages.
  • Analysis of fruit composition (starch, pectin, solids, sugars, ascorbic acid) and crisp quality attributes (color, browning, fracturability, crispness).
  • Application of pre-treatments: freezing and calcium infusion; statistical analysis including ANOVA and PCA.

Main Results:

  • Fruit maturity, freezing, and calcium impregnation significantly affected crisp quality.
  • Freezing pre-treatment improved texture and crispness; calcium infusion increased calcium content by over 15-fold.
  • Ripe guava crisps with freezing and calcium infusion showed highest ascorbic acid retention (56.7%) and overall acceptability (7.5).

Conclusions:

  • Guava crisps processed with freezing and calcium infusion offer enhanced texture, superior sensory attributes, and improved nutritional profile.
  • The developed process yields shelf-stable guava crisps with a 90-day shelf life.
  • Nutrient-rich guava is a viable candidate for conversion into attractive, stable snack foods.