Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Sneh Punia Bangar"'
Autor:
Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, Gema Nieto, Sneh Punia Bangar, Kuldeep Dhama, José M. Lorenzo
Publikováno v:
Foods, Vol 12, Iss 3, p 637 (2023)
Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natural preserv
Externí odkaz:
https://doaj.org/article/3776d9ef27d0461fb2b6c3416153fada
Publikováno v:
Foods, Vol 11, Iss 19, p 3069 (2022)
Lotus seed starch was cross-linked using sodium trimetaphosphate (STMP) in varying amounts (1, 3, and 5%), and its rheological, pasting, thermal, and physicochemical properties were investigated. These cross-linked lotus seed starches (CL-LS-1, CL-LS
Externí odkaz:
https://doaj.org/article/ee80363dbc81418ebc3cfccaab5b18cb
Autor:
Dibyajit Lahiri, Moupriya Nag, Tanmay Sarkar, Rina Rani Ray, Mohammad Ali Shariati, Maksim Rebezov, Sneh Punia Bangar, José M. Lorenzo, Rubén Domínguez
Publikováno v:
Foods, Vol 11, Iss 18, p 2792 (2022)
The enhanced concern of the consumers regarding the safety, quality of the food products, and avoidance of the use of chemical food preservatives has resulted in a breakthrough in biopreservation. This has resulted in the use of beneficial microbial
Externí odkaz:
https://doaj.org/article/b7e0211e4aed4b03b52513b895c58b70
Autor:
Sanju Bala Dhull, Sneh Punia Bangar, Ranjan Deswal, Preeti Dhandhi, Manish Kumar, Monica Trif, Alexandru Rusu
Publikováno v:
Foods, Vol 10, Iss 12, p 3097 (2021)
In this study, cross-linked pearl millet starch and fenugreek oil was used to develop active starch edible films to overcome the limitations of native starch and to substitute artificial preservatives with natural one. The starch was cross-linked at
Externí odkaz:
https://doaj.org/article/09ba2df6a9094fd0af7803dea2bc46ac
Autor:
Sneh Punia Bangar, Sukhvinder Singh Purewal, Monica Trif, Sajid Maqsood, Manoj Kumar, Vishal Manjunatha, Alexandru Vasile Rusu
Publikováno v:
Foods, Vol 10, Iss 9, p 2181 (2021)
The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different substitutes, sta
Externí odkaz:
https://doaj.org/article/132979f5c6794255a7e045e59c08c0b5
Publikováno v:
Foods, Vol 10, Iss 10, p 2282 (2021)
Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed togeth
Externí odkaz:
https://doaj.org/article/f9e03710a3b64294884a4fa23b5477b3
Publikováno v:
Foods, Vol 10, Iss 9, p 1976 (2021)
The present investigation studied the physicochemical, mechanical, structural, thermal, and morphological attributes of a novel edible film formed from fenugreek protein concentrate. Films were produced at different pH—9, 10, 11, and 12—and the e
Externí odkaz:
https://doaj.org/article/e31c26f02b9f4aa18126c5003ba451a1
Autor:
Sneh Punia Bangar, Manju Nehra, Anil Kumar Siroha, Michal Petrů, Rushdan Ahmad Ilyas, Urmila Devi, Priyanka Devi
Publikováno v:
Foods, Vol 10, Iss 7, p 1609 (2021)
Pearl millet is an underutilized and drought-resistant crop that is mainly used for animal feed and fodder. Starch (70%) is the main constituent of the pearl millet grain; this starch may be a good substitute for major sources of starch such as corn,
Externí odkaz:
https://doaj.org/article/c561a7f0c372482880b069f9305cc0b5
Autor:
Alexandru Rusu, Sneh Punia Bangar, Manoj Kumar, Sajid Maqsood, Vishal Manjunatha, Monica Trif, Sukhvinder Singh Purewal
Publikováno v:
Foods, Vol 10, Iss 2181, p 2181 (2021)
Foods
Foods
The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different substitutes, sta
Publikováno v:
Foods
Volume 10
Issue 9
Foods, Vol 10, Iss 1976, p 1976 (2021)
Volume 10
Issue 9
Foods, Vol 10, Iss 1976, p 1976 (2021)
The present investigation studied the physicochemical, mechanical, structural, thermal, and morphological attributes of a novel edible film formed from fenugreek protein concentrate. Films were produced at different pH—9, 10, 11, and 12—and the e