African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Review

Bael (Aegle marmelos Correa) products processing: A review

Anurag Singh
  • Anurag Singh
  • Department of Food Technology, FET, RBS Engineering Technical Campus, Bichpuri, Agra 283105, India.
  • Google Scholar
H. K. Sharma*
  • H. K. Sharma*
  • Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed to be University) Longowal-148106, Distt. Sangrur (Punjab), India.
  • Google Scholar
Pragati Kaushal
  • Pragati Kaushal
  • Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed to be University) Longowal-148106, Distt. Sangrur (Punjab), India.
  • Google Scholar
Ashutosh Upadhyay
  • Ashutosh Upadhyay
  • Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, India.
  • Google Scholar


  •  Received: 30 November 2013
  •  Accepted: 13 May 2014
  •  Published: 28 May 2014

References

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Nidhi, Gehlot R, Singh R, Rana MK (2008). Changes in chemical composition of ready-to-serve bael-guava blended beverage during storage. J Food Sci. Technol. 45(4):378-380.
 
Nirupama GS, Padmasri G, Ramesh RV, Vasanthi M (2012). Comparative analysis of phytochemical constituents present in various parts of Aegle marmelos. Asian Pac. J. Trop. Dis. 774-777.
 
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Verma S, Gehlot R (2007). Studies on development and evaluation of ready-to-serve (RTS) drink from bael (Aegle marmelos Correa.). Res. Crops 8(3):745-748.
 
Verma S, Gehlot R (2007). Studies on utilization of bael (Aegle marmelos Correa.) for processing into nectar. Crop Res. Hisar. 34(1/3):277-280.