Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Ananthan, Padmashree"'
Autor:
Anil Dutt Semwal, M. A. Khan, Gopal Kumar Sharma, Ananthan Padmashree, Sheetal Handu, Neha Negi
Publikováno v:
Defence Life Science Journal. 4:55-60
White and red varieties of quinoa were germinated and studied for the changes in nutritional, anti-nutritional and rheological characteristics. Germination has significantly (p≤0.05) enhanced protein and crude fibre with the significant (p≤0.05)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::756c52708d6283f9aa51e158e59e4737
https://doi.org/10.14429/dlsj.4.12202
https://doi.org/10.14429/dlsj.4.12202
Autor:
Gopal Kumar Sharma, Neha Negi, Kandanganth Raghavan Anila Kumar, Ananthan Padmashree, Anil Dutt Semwal, Soorya Haridas, Thimma Govindaraj
Publikováno v:
Food and Nutrition Sciences. :899-914
Choco quinoa nutri bar was developed using quinoa as one of the ingredients to explore its nutritional benefits. Bars were packed in polypropylene (PP, 75 μ) and metallised polyester (12 μ) low density—high density (MP, 100 μ) (with/without vacu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::700547c7ad248db8b3b4e5de01c7d6bf
https://doi.org/10.4236/fns.2018.97067
https://doi.org/10.4236/fns.2018.97067
Publikováno v:
Food and Nutrition Sciences. :1022-1029
The antioxygenic activity of Solanum nigrum L. leaves and its various solvent extracts were evaluated using sunflower oil model system. Leaf powder and its methanol/water (80:20) soluble fraction showed strong antioxygenic activity in refined sunflow
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2435441f6a71cfa640fa4b93edcc1e2
https://doi.org/10.4236/fns.2014.511113
https://doi.org/10.4236/fns.2014.511113
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Food and Nutrition Sciences. :538-546
Flaxoat nutty bar, a granola cereal bar was developed using oat and wheat as major cereal ingredients and their shelf life was assessed in polypropylene (PP 75 μ), paper (42 GSM) aluminium foil (20 μ) polyethylene (PFP, 37.5 μ) and metallised poly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29350ebdf6814367d6ed40a5cc8368f7
https://doi.org/10.4236/fns.2013.45069
https://doi.org/10.4236/fns.2013.45069
Publikováno v:
Journal of Food Quality. Dec2012, Vol. 35 Issue 6, p383-389. 7p.
Publikováno v:
American Journal of Plant Sciences. :1413-1421
Ridge gourd pulp and peel powders as well as their various solvent fractions were evaluated for antioxygenic activity using different methods. Ridge gourd pulp and peel powders at 2% level and their ethanol/water soluble extracts exhibited strong ant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c60dfd367e6037ec4fbf75ecb2f7198
https://doi.org/10.4236/ajps.2012.310171
https://doi.org/10.4236/ajps.2012.310171
Publikováno v:
Journal of the Science of Food and Agriculture. 91:776-782
BACKGROUND: A study was undertaken to evaluate the antioxygenic activity of bitter gourd pulp and seed powders as well as their various solvent extracts using different methods and to minimise the oxidative deterioration of lipids by natural antioxid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41c701c56f73f2bdb96c3bc75b94dd8f
https://doi.org/10.1002/jsfa.4251
https://doi.org/10.1002/jsfa.4251
Autor:
Ananthan Padmashree, G. Agathian, Gopal Kumar Sharma, Anil Dutt Semwal, Amarinder Singh Bawa, N. Roopa
Publikováno v:
Food Chemistry. 104:59-66
The various solvent fractions of star-anise ( Illicium verum ) and black caraway ( Carum nigrum ), along with their spice powders and volatile oils, were prepared and evaluated for antioxygenic activity, using different methods. Star-anise powder and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d03d758886dcef67537d041c89ab608
https://doi.org/10.1016/j.foodchem.2006.10.074
https://doi.org/10.1016/j.foodchem.2006.10.074
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