Antioxidant Extraction From Various Sorghum Cultivars and Their Use in Fruit Juice

"Antioxidant Extraction From Various Sorghum Cultivars and Their Use in Fruit Juice" by Palety Kiran Kumari presents a groundbreaking exploration of the antioxidant properties of different sorghum cultivars and their potential application in fruit juice production.
Through meticulous experimentation and analysis, Kumari investigates the antioxidant content and activity of several sorghum varieties. The study explores various extraction techniques to obtain the maximum antioxidant compounds from these cultivars, focusing on their phenolic compounds, flavonoids, and other bioactive components. Additionally, the book examines the feasibility of incorporating these antioxidant-rich extracts into fruit juice formulations.
By highlighting the potential health benefits of sorghum antioxidants and their compatibility with fruit juices, this book offers valuable insights for both the food industry and health-conscious individuals. The findings open up new possibilities for enhancing the nutritional profile and antioxidant capacity of fruit beverages, thereby promoting overall well-being.
Whether you are a researcher in the field of food science, a beverage industry professional, or simply interested in incorporating natural antioxidants into your diet, "Antioxidant Extraction From Various Sorghum Cultivars and Their Use in Fruit Juice" provides a comprehensive guide to harnessing the potential of sorghum cultivars in boosting the antioxidant content of fruit juices.
Order your copy today and unlock the secrets of utilizing sorghum antioxidants to create healthier and more nutritious fruit juice formulations.