Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Amrita Poonia"'
Autor:
Vasundhara Rao, Amrita Poonia
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-17 (2023)
Abstract Pseudocereals are the seeds or fruits of non-grass species that can be consumed similarly to cereals. Most commonly used pseudocereals are amaranth, quinoa, buckwheat, chia, album and wattleseeds. These underutilized pseudocereals are good s
Externí odkaz:
https://doaj.org/article/2c78abc2596b4833ac5a21c9a5602d7f
Autor:
Vasundhara Rao, Amrita Poonia
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-12 (2023)
Abstract Herbal remedies and related foods provide healing properties for a range of diseases, resulting in a higher standard of living. Bitter apple is extremely beneficial due to its bioactive and nutraceutical compounds. Increasing awareness among
Externí odkaz:
https://doaj.org/article/d9d8293a4cb94e478739ab38cabd9565
Autor:
Amrita Poonia, Shiva
Publikováno v:
Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-21 (2022)
Abstract Bovine colostrum is defined as first milk by milching animals responsible for providing the innate immunity to the neonatal and possess many immunoglobulins for preventing the calf from diseases. Colostrum consist of many bioactive compounds
Externí odkaz:
https://doaj.org/article/d4cbab6903e04359a0ec3514fb94937c
Publikováno v:
Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-10 (2022)
Abstract Light-emitting diode (LED) technology is a new non-thermal food preservation method that works by converting light energy into heat. LED has potential to revolutionize crop production, protection and preservation. This technology is economic
Externí odkaz:
https://doaj.org/article/44b4675f534e4ec3b858e0c69967918e
Autor:
Teresa Sandoval-Contreras, Fernando González Chávez, Amrita Poonia, Maricarmen Iñiguez-Moreno, Lizet Aguirre-Güitrón
Publikováno v:
Recycling, Vol 8, Iss 5, p 81 (2023)
The increasing demand for avocado consumption has led to a vast generation of waste products. Despite the high nutritional value of avocados, the waste generated from their processing poses a significant environmental challenge. Therefore, the develo
Externí odkaz:
https://doaj.org/article/dcdfe8e6d39c4c2eb08235f434323a30
Autor:
Ms. Vasundhara, Amrita Poonia
Publikováno v:
Indian Journal of Dairy Science. :338-346
Quinoa has high nutritional value and rich source of lipids, proteins, vitamins, fibre, minerals and magnificent balance of amino acids. The major objective of this study was to develop high protein and sugar free ice cream incorporated with malted q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::513b27ae57c63ccd4c53d5e580ec02d5
https://doi.org/10.33785/ijds.2022.v75i04.006
https://doi.org/10.33785/ijds.2022.v75i04.006
Autor:
Amrita Poonia, Surabhi Pandey
Publikováno v:
Nutrition & Food Science. 53:265-284
Purpose Whey is a by-product of paneer, cheese and casein industry and considered as a dairy waste. Worldwide, approximately 180–1,900 million tons of whey is produced annually. Whey is classified as a high pollutant due to its organic matter level
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e2a1b6220517f5490cb43c8a64aa435
https://doi.org/10.1108/nfs-02-2022-0055
https://doi.org/10.1108/nfs-02-2022-0055
Autor:
Vini Kasturi Swarup, Amrita Poonia
Publikováno v:
Indian Journal of Dairy Science. :88-91
Black rice (Oryza sativa L.) contain bioactive compounds i.e. anthocyanins and flavonoids which have potential to fortify ice cream as a functional food. Â The main objective of this study was to develop sugar free and antioxidant rich ice cream by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c5284170542a52c5c253a6f4c73ac0c
https://doi.org/10.33785/ijds.2022.v75i01.013
https://doi.org/10.33785/ijds.2022.v75i01.013
Autor:
Preeti ., Amrita Poonia
Publikováno v:
Indian Journal of Dairy Science. 74:546-549
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c49ffdd4f66ca7e61809c22787e7706
https://doi.org/10.33785/ijds.2021.v74i06.012
https://doi.org/10.33785/ijds.2021.v74i06.012
Publikováno v:
Acta Scientifci Nutritional Health. :68-80
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a8035dc8e5fbc89c3b4d394fa20120e
https://doi.org/10.31080/asnh.2020.05.0963
https://doi.org/10.31080/asnh.2020.05.0963