Zobrazeno 1 - 10 of 22 pro vyhledávání: '"Akash Pare"'
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Akademický článek
Effect of microwave assisted hot-air drying temperatures on drying kinetics of dried black gram papad (Indian snack food)
Autor: Pratik S Gaikwad, C.K. Sunil, Aditi Negi, Akash Pare
Publikováno v: Applied Food Research, Vol 2, Iss 2, Pp 100144- (2022)
In this study, suitable drying techniques were evaluated for drying black gram papad using sun, tray and microwave assisted hot-air drying (MAHD). Drying of black gram papad in MAHD consumes less time (100-175 min) compared to tray (240 min) and sun
Externí odkaz: https://doaj.org/article/0581fe3e8d4c4425818cb21df924d945
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Effect of roasting and cooking on physiochemical properties of black rice soluble extract
Autor: Akash Pare, Smriti Rajiv Pillai, N. Venkatachalapathy, K. Suresh Kumar
Publikováno v: International Journal of Chemical Studies. 9:2848-2852
Rice (Oryzae sativa L.) is a significant cereal consumed widely by over one- half of the world's population. There are numerous unique rice varieties present, some of them known as Traditional or Ancient grains. Black rice or 'Karupu Kauvni' is one s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::36ae9c9eb5d3ee8295bf527c6fef758a
https://doi.org/10.22271/chemi.2021.v9.i1an.11655
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6
Effect of Roller Speed and Inclination Angle on the Stem Cutting Efficiency of Shallot Onion
Autor: N. Venkatachalapathy, M. Tito Anand, Akash Pare, S. Anandakumar
Publikováno v: Current Journal of Applied Science and Technology. :177-183
Shallot or aggregatum onion (Allium cepaL. var. aggregation.) is one of the oldest bulb crops known to mankind and extensively grown and consumed in Southern states of India. They are one among the most important commercial vegetable and spice crops,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::664743c8c20d42b0c62d73555ce6e296
https://doi.org/10.9734/cjast/2020/v39i1930844
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9
Effect of supplementation of wheat bran on dough aeration and final bread volume
Autor: Sylvie Chevallier, Alain Le-Bail, Paulin Patricia Packkia-Doss, Akash Pare
Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2019, 252, pp.28-35. ⟨10.1016/j.jfoodeng.2019.01.014⟩
One of the best ways to increase the fiber content in the diet is supplementing wheat bran in bread. Wheat bran is known to affect the cellular structure of the dough, resulting in lower final bread volume. The present study was focused on analyzing
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d802d41a72eab8fe31413db3dc98ded
https://doi.org/10.1016/j.jfoodeng.2019.01.014
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