Zobrazeno 1 - 10
of 97
pro vyhledávání: '"Anil Panghal"'
Publikováno v:
Food Bioengineering, Vol 2, Iss 4, Pp 406-419 (2023)
Abstract With evolving lifestyle preferences, consumer interest has shifted toward diets rich in antioxidants, notably anthocyanins. This study evaluates the engineering, milling, and nutritional properties of three colored wheat types (Amber, Purple
Externí odkaz:
https://doaj.org/article/4918d35de04644d9ad9001bd19678e56
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100501- (2023)
Sorghum, recognized for its hardiness and adaptability, exhibits a dynamic nutritional profile being rich in dietary fiber, protein, and essential mineral content. Sorghum's lipid content is low (about 3 %) but includes valuable fatty acids like olei
Externí odkaz:
https://doaj.org/article/535228b8de804bb480f8565f229822ee
Autor:
Laxmi Ananthanarayan, Vikas Kumar, Anil Panghal, Barinderjit Singh, Roji Waghmare, Yogesh Gat, Narinder Kaur
Publikováno v:
Brazilian Journal of Pharmaceutical Sciences, Vol 58 (2022)
Abstract Suitability of developing Spirulina incorporated cereal based low cost nutritious extrudates was analysed against extrusion processing parameters. Most significant extrusion processing parameters considered for present study were feed moistu
Externí odkaz:
https://doaj.org/article/16795264785c4d9eaf1079d48a2d8483
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 4, Pp 372-377 (2019)
Aim of present study was to estimate quantitative changes in nutraceutical properties of cookies. Refined wheat flour and raw/roasted flaxseed flour blends (100:00, 90:10, 80:20, and 70:30) were prepared and subjected for baking to prepare cookies. E
Externí odkaz:
https://doaj.org/article/2f5c43c85d1c4fdbaedabce6c8f1266f
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 2, Pp 419-427 (2019)
In tropical regions coconut is the tree of great significance: it provides millions of people with food, employment, and business opportunities. The fruit is referred to as ‘miracle fruit’ due to its inherent rich profile of macro- and micro-nutr
Externí odkaz:
https://doaj.org/article/1de13ac6c2044c9bb34e8cdcbe7ed98c
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 1, Pp 107-111 (2019)
Chapatti (flat bread) is a staple and traditional food consumed in India. The present study highlights correlation of physicochemical characteristics of Indian wheat varieties with quality of chapatti. Flour protein content, minerals, gluten, falling
Externí odkaz:
https://doaj.org/article/1c2f187dcb104ac59f97aa392a8d1ede
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 2, Pp 392-402 (2018)
Stevia rebaudiana (Bertoni), a perennial shrub, is the sweetest plant belonging to the Asteraceae family. Stevia leaves are an excellent source of diterpene glycosides stevioside, rebaudioside A-F, dulcoside, and steviolbioside, which are responsib
Externí odkaz:
https://doaj.org/article/c76cbb4913b14ad08bd526224fc130f0
Autor:
Navnidhi Chhikara, Hidam Roshree Devi, Sundeep Jaglan, Paras Sharma, Prerna Gupta, Anil Panghal
Publikováno v:
Agriculture & Food Security, Vol 7, Iss 1, Pp 1-9 (2018)
Abstract The plant community comprises certain underutilized plant species which has proven to be beneficial to human health. Parkia speciosa is considered as one of the highly underutilized plants with multidimensional utility and benefits. The nutr
Externí odkaz:
https://doaj.org/article/52ed80decc5948b7805937efc744268e
Publikováno v:
Journal of Ethnic Foods, Vol 5, Iss 1, Pp 54-59 (2018)
Background: During extrusion of black gram flour, formation of amylose-lipid complexes lowers down the gelatinization enthalpy of extrudates, and the partially gelatinized black gram starch leads to lowering down the water-holding capacity and alters
Externí odkaz:
https://doaj.org/article/5ac861ccb38147349429cb77174c80f9
Publikováno v:
Beverages, Vol 3, Iss 4, p 50 (2017)
Cucumber is a nutritious vegetable containing a large amount of nutrients. Due to its numerous health benefits, and even after the blind taste test, it can be used as a beverage by blending it with other suitable juices. Therefore, an attempt has bee
Externí odkaz:
https://doaj.org/article/877e593a0fde463abd4f4d8aa507f7cb