Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Anju Bhat"'
Publikováno v:
PLANT ARCHIVES. 23:280-284
Publikováno v:
The Pharma Innovation. 11:1107-1112
Publikováno v:
Novel and Alternative Methods in Food Processing ISBN: 9781003328605
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::472b06b767b64e059c0b15ba4b866177
https://doi.org/10.1201/9781003328605-15
https://doi.org/10.1201/9781003328605-15
Publikováno v:
Saudi Journal of Medical and Pharmaceutical Sciences. 8:62-69
Natural Polysaccharides have been considered to be the most promising materials in recent years because of their numerous advantages including their accessibility, non-toxic, biocompatible, biodegradable, and ease of modification.Natural substanceswi
Publikováno v:
Indian Journal of Horticulture. 79:109-115
Publikováno v:
Indian Journal of Horticulture. 78:348-353
Autor:
Nadira Anjum, Insha Zahoor, Mohd Aaqib Sheikh, Arshied Manzoor, Meenakshi Trilokia, Anju Bhat
Publikováno v:
Shelf Life and Food Safety ISBN: 9781003091677
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9bdac3ecca7d25a8c60b9215e63e5f1
https://doi.org/10.1201/9781003091677-19
https://doi.org/10.1201/9781003091677-19
Autor:
Nadira Anjum, Mohd Aaqib Sheikh, Charanjiv Singh Saini, Fozia Hameed, Harish Kumar Sharma, Anju Bhat
Publikováno v:
Handbook of Plant and Animal Toxins in Food ISBN: 9781003178446
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6e45a7d5b30c9c2b0bbd39f5c8e8530
https://doi.org/10.1201/9781003178446-10
https://doi.org/10.1201/9781003178446-10
Publikováno v:
International Journal of Chemical Studies. 8:922-928
Nowadays, consumers prefer nutritious and safe food products having natural taste and freshness. It is known that traditional thermal techniques can extend the shelf life of food products and their safety, but they cause loss in nutritional parameter
Publikováno v:
International Journal of Chemical Studies. 8:2354-2361
Antioxidant is any substance that delays, prevents or removes oxidative damage to a target molecule. It can be found in many foods, including fruits and vegetables. The role of antioxidants in foods is to retard or control oxidation. The process of a