Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Amrinder S. Bawa"'
Autor:
Cozy Saini, Charanjit S. Riar, Dalbir Singh Sogi, Gagandeep Singh, Dharmesh C. Saxena, Amrinder S. Bawa
Publikováno v:
LWT - Food Science and Technology. 44:665-672
Various pre-treatments were given to water chestnut slices before drying in the process of optimizing method for flour preparation. Treatment of water chestnut slices with 0.1 g/100 g KMS (Potassium metabisulphite) and 0.5 g/100 g citric acid for 30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8446e193be52c06779d72963ced93811
https://doi.org/10.1016/j.lwt.2010.09.015
https://doi.org/10.1016/j.lwt.2010.09.015
Publikováno v:
Journal of Food Science and Technology. 48:466-471
Antimicrobial potential of ethanolic extract of clove (Eugenia caryophyllata) on fresh mutton during storage at 25 ± 2 °C was evaluated. The extract inhibited spoilage and pathogenic microflora of mutton previously treated with acidulants to reduce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b143e1f7594028a169aec2b9f3af4e07
https://doi.org/10.1007/s13197-010-0181-3
https://doi.org/10.1007/s13197-010-0181-3
Publikováno v:
Journal of Food Science and Technology. 47:638-643
Appetiser is a need based product for defence forces deployed at high altitudes. Ready to eat appetisers in the form of munches i.e. pepper munch and lemon munch were developed by using response surface methodology and central composite rotatable des
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::530f76d19405ba44d543e13878e1ca43
https://doi.org/10.1007/s13197-010-0105-2
https://doi.org/10.1007/s13197-010-0105-2
Publikováno v:
Starch - Stärke. 61:503-513
Water chestnut starch was subjected to acid modification and heat-moisture treatment. Hydrochloric acid was used for acid modification at three different concentrations (0.25 M, 0.5 M and 1 M) for 2 h. Modifications did not alter the granule morpholo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd6e5488d66dba64943ebdc225bd3f2c
https://doi.org/10.1002/star.200900129
https://doi.org/10.1002/star.200900129
Publikováno v:
Starch - Stärke. 61:35-42
Starch extracted from Indian water chestnut was investigated for its physicochemical characteristics. The results were compared with those obtained from two commercial starches (corn and potato). The pasting properties were tested in the Rapid Visco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81235de0e13023ee1ccfb69ea101eba9
https://doi.org/10.1002/star.200800233
https://doi.org/10.1002/star.200800233
Publikováno v:
Journal of the Science of Food and Agriculture. 86:2425-2430
The use of aluminium utensils for cooking provides an important route for aluminium metal to enter foods. Leaching of aluminium from utensils made of aluminium, indalium (alloy of aluminium), stainless steel and hard anodised aluminium was studied un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d9a4d84df6dc2bd093eb6cb8511b469
https://doi.org/10.1002/jsfa.2635
https://doi.org/10.1002/jsfa.2635
Publikováno v:
International Journal of Food Science and Technology. 39:191-200
Summary Sweet potato flour was used for the development of a pasta product. The system known as response surface methodology was used to analyse the effect of sweet potato flour, soyflour, water, Arabic gum and carboxy methyl cellulose (CMC) on quali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::871f46201c1207553bb5ceff7437bd96
https://doi.org/10.1046/j.0950-5423.2003.00764.x
https://doi.org/10.1046/j.0950-5423.2003.00764.x
Moisture sorption isotherms of freeze dried whey–grape beverage powder were determined at 20, 30 and 40 °C. A gravimetric static method was used under 0.11–0.85 water activity range and the sorption isotherms were found to be Type II. Various ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c83639b58388b2f14358f63d727b9a04
https://europepmc.org/articles/PMC4190261/
https://europepmc.org/articles/PMC4190261/
Autor:
Subbappa Nataraj, M. A. Khan, Kadaba AnantharamanSrihari, Chitrashekarchar Mahesh, Gopal Kumar Sharma, Amrinder S. Bawa, Anil Dutt Semwal
Publikováno v:
Journal of Food Processing & Technology.
Convenient, ready-to consume thermally processed chapaties with natural sensory attributes were developed. Chapaties were packed in indigenously developed retortable pouches and processed in an air-steam retort. The time-temperature history was recor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd599e8d18d76cd68d34d517ff0639ac
https://doi.org/10.4172/2157-7110.1000107
https://doi.org/10.4172/2157-7110.1000107
Publikováno v:
African Journal of Food, Agriculture, Nutrition and Development; Vol 10, No 9 (2010)
A blend of juices from Cucumber (Cucumis sativus) and Basil (Ocimum sanctum) leaves was formulated with the help of Response Surface Methodology (RSM) and its storage stability was evaluated. Large quantities of Cucumber get spoiled in India during h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::492d907e9f18df75c7a018c6a8358cad
https://www.ajol.info/index.php/ajfand/article/view/62889
https://www.ajol.info/index.php/ajfand/article/view/62889