Zobrazeno 1 - 8
of 8
pro vyhledávání: '"A. R. Tapre"'
Publikováno v:
Current Journal of Applied Science and Technology. :53-60
Aims: The main objective of this study was to develop the whole wheat flour based castor oil fortified biscuits as per the maximum safe daily dosage of castor oil requirement for adults. Study Design: In the present investigation attempts were made t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cf598aad2df7064708ce4418e668e13
https://doi.org/10.9734/cjast/2021/v40i831339
https://doi.org/10.9734/cjast/2021/v40i831339
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:1949-1959
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43baf121d3a7ca01e2e7cd97d8476560
https://doi.org/10.20546/ijcmas.2020.912.232
https://doi.org/10.20546/ijcmas.2020.912.232
Publikováno v:
Food Research. 4:1265-1271
Starch extracted from cassava was subjected to chemical and enzymatic modification. Extracted native starch and modified starches were evaluated for proximate analysis and then assessed for different functional properties such as water-binding capaci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa288e194cd0edd2526f0534f1319bd8
https://doi.org/10.26656/fr.2017.4(4).075
https://doi.org/10.26656/fr.2017.4(4).075
Publikováno v:
Current Journal of Applied Science and Technology. :1-8
Aims: The aim of this study was to evaluate the drying behavior of bottle gourd slices using tray dryer. Study Design: The bottle gourd slices were dried in a tray dryer at 50, 55, 60, 65 and 70 + 1°C. The moisture loss was determined by gravimetry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7eb4bf9c6ec852adfbe5b89487e2ded
https://doi.org/10.9734/cjast/2019/v38i530382
https://doi.org/10.9734/cjast/2019/v38i530382
Publikováno v:
Current Journal of Applied Science and Technology. :1-9
Aims: The aim of this study was to optimize clarification process of the Aloe vera juice followed by its preservation by ohmic heating as no systematic study has been conducted on these aspects. Study Design: The enzymatic clarification method was us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a295d11b4be03969d0ac44363b52db21
https://doi.org/10.9734/cjast/2019/v35i630204
https://doi.org/10.9734/cjast/2019/v35i630204
Aims: Bottle gourd (Lagenaria siceraria L.) is an important vegetable crop of tropical and sub-tropical regions of the world belonging to family Cucurbitaceae. It is most popular in Indo-Pakistan sub-continent and cultivated throughout India. The aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::671c1f78e867acfaff4a02413509b5a1
https://doi.org/10.9734/bpi/nicst/v5/2169e
https://doi.org/10.9734/bpi/nicst/v5/2169e
Autor:
A. R. Tapre, R. K. Jain
Publikováno v:
Asian Journal of Dairy and Food Research. 35
Browning is the second largest cause of quality loss in fruits and vegetables. It seems to be the most severe problem during banana pulp processing. Effect of two anti-browning pretreatments viz. addition of ascorbic acid (200-1200 ppm) and blanching
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ff891d43fb5e35d5c830dee9db51e6d
https://doi.org/10.18805/ajdfr.v35i2.10723
https://doi.org/10.18805/ajdfr.v35i2.10723
Autor:
R. K. Jain, A. R. Tapre
Publikováno v:
Asian Journal of Dairying & Foods Research. 33:25
The effect of pectinase enzyme concentration (0.05–0.15%), incubation temperature (30–50°C) and incubation time (60–180 min) on juice yield, viscosity and clarity of banana juice were studied. A Central Composite Design was used to optimize th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c55a4db411ec6bff4fc23a20994c5c3
https://doi.org/10.5958/j.0976-0563.33.1.006
https://doi.org/10.5958/j.0976-0563.33.1.006