Zobrazeno 1 - 10
of 79
pro vyhledávání: '"A. K. Vidyarthi"'
Publikováno v:
BioResources, Vol 7, Iss 4, Pp 5247-5257 (2012)
An alkali-thermo-tolerant crude xylanase from Coprinellus disseminatus SW-1 NTCC1165 produced under solid-state fermentation conditions improves the brightness of sugarcane bagasse soda-AQ pulp by 7.3, 4.7, 6.1, and 8.2% in XODED, XOD(EOP)DP, OX(EOP)
Externí odkaz:
https://doaj.org/article/ad576b99d1e34af9b7f2662fcd835e7b
Autor:
Yu-Hao Zhou, Sriram K. Vidyarthi, Parag Prakash Sutar, Buer Ha, Qing-Hui Wang, Fa-Tao He, Ming-Qiang Xu, Wen-Qiang Zhang, Hong-Wei Xiao
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 101028- (2023)
In order to better manage the peeling degree and avoid unnecessary losses, the current work aimed to explore the peeling mechanism of a novel peeling technology, high-humidity hot air impingement blanching (HHAIB). The relationships between HHAIB pee
Externí odkaz:
https://doaj.org/article/d0049ce866444158b34279e6635c826d
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 1079-1098 (2022)
Blackened jujube, as an emerging fruit processed product, was obtained from red jujube by a blackening processing of Maillard reaction with high humidity and temperature. This study was to compare the volatile compounds (VOCs) and fatty acids (FAs) b
Externí odkaz:
https://doaj.org/article/2c2f875a40554731abcafe868426bb1f
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 288-304 (2022)
Response surface methodology was used to optimize the fermentation factors of blackened jujube vinegar (BJV). Physicochemical properties, antioxidant activity, sensory evaluation, and volatile compounds were studied with the methods of high-performan
Externí odkaz:
https://doaj.org/article/425f9907cbd248ba8468dac0cf014ec6
Autor:
Taoqing Yang, Xia Zheng, Sriram K. Vidyarthi, Hongwei Xiao, Xuedong Yao, Yican Li, Yongzhen Zang, Jikai Zhang
Publikováno v:
Foods, Vol 12, Iss 9, p 1897 (2023)
This study combined an artificial neural network (ANN) with a genetic algorithm (GA) to obtain the model and optimal process parameters of drying-assisted walnut breaking. Walnuts were dried at different IR temperatures (40 °C, 45 °C, 50 °C, and 5
Externí odkaz:
https://doaj.org/article/6dc16f1acbad4f57a4d0057cdfdf2ef0
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1479-1494 (2021)
Jujube has received more and more attention due to their nutritional value and pharmacological effects. This study evaluated the quality of different varieties of jujube by comparing the main active components and antioxidant activities of thirty-sev
Externí odkaz:
https://doaj.org/article/63ac0328f5f545b898360de97c949fe0
Autor:
Kai-Wen Yang, Dong Wang, Sriram K. Vidyarthi, Suo-Bin Li, Zi-Liang Liu, Hui Wang, Xian-Jun Chen, Hong-Wei Xiao
Publikováno v:
Plants, Vol 11, Iss 19, p 2500 (2022)
In order to explore an alternative drying method to enhance the drying process and quality of persimmon slices, pulsed vacuum drying (PVD) was employed and the effects of different drying temperatures (60, 65, 70, and 75 °C) on drying kinetics, colo
Externí odkaz:
https://doaj.org/article/5e5e971222154710be0ecf905d3c868f
Publikováno v:
Journal of Agriculture and Food Research, Vol 4, Iss , Pp 100129- (2021)
The characteristics of fatty acids of 21 Chinese jujube varieties from three major production regions were studied. Twenty four fatty acids were identified by GC-MS and applying fatty acids methyl esters (FAMEs) method. The results showed that the fa
Externí odkaz:
https://doaj.org/article/bb250c4794b34eefa418ed0fbec1d56f
Publikováno v:
Drying Technology. 41:460-476
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ceaaaa49d911aa78beb0cdd705cfb999
https://doi.org/10.1080/07373937.2022.2099416
https://doi.org/10.1080/07373937.2022.2099416
Publikováno v:
Journal of Functional Foods, Vol 60, Iss , Pp - (2019)
Rosa roxburghii (R. roxburghii), primarily distributed in southwest region in China, is known for its remarkable high vitamin C, SOD, and flavonoids contents. A diet rich in beneficial antioxidants such as polysaccharides, vitamin C, superoxide dismu
Externí odkaz:
https://doaj.org/article/d8c8b9d4d5e844db87bdcbae996508fe