Zobrazeno 1 - 10 of 13 pro vyhledávání: '"Anju Boora Khatkar"'
1
Akademický článek
Lactose Intolerance: A Review for facts and fictions
Autor: Shubham Arjun Lonkar Shubham, Anju Boora Khatkar, Narender Kumar Chandla, Pranav Kumar Singh, Sanjeev Kumar, Mukul Sain, Dr. Sunil Kumar Khatkar Sunil
Publikováno v: Environment Conservation Journal, Vol 23, Iss 3 (2022)
Milk is assumed to be a complete food, due to its high nutritional status. Regular consumption of milk reduces the problems of nutrition deficiency. Milk contains sugar, mainly lactose in higher amount and lactose, with other ingredients of milk, als
Externí odkaz: https://doaj.org/article/e406c58a6ede4e89a475762eb17eae41
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2
Akademický článek
Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications
Autor: Nitin Mehta, Jeyapriya. S, Pavan Kumar, Akhilesh Kumar Verma, Pramila Umaraw, Sunil Kumar Khatkar, Anju Boora Khatkar, Devendra Pathak, Ubedullah Kaka, Awis Qurni Sazili
Publikováno v: Foods, Vol 11, Iss 19, p 2973 (2022)
Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge
Externí odkaz: https://doaj.org/article/c25aba6cf0ad4105b6c98a9b1610d07f
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4
The conceptual understanding of nutrikinetics
Autor: Nishant Arora, Anil Panghal, Harsimran Riar, Sanjeev Kumar, Sunil Kumar Khatkar, Anju Boora Khatkar, Sandeep Mann
Publikováno v: Nutrition & Food Science. 50:811-827
Purpose The purpose of the study is to highlights the conceptual and scientific knowledge regarding bioavailability of food bioactive components which is essential for the thorough understanding of their role in disease prevention and factors that li
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5317123baceda77de12205827c3d9a89
https://doi.org/10.1108/nfs-01-2019-0016
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5
Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles
Autor: Anju Boora Khatkar, Amarjeet Kaur
Publikováno v: Journal of Food Measurement and Characterization. 12:2218-2229
Soy protein enriched noodles were prepared with the addition of different levels of soy protein concentrate (SPC) and the impact of SPC addition was evaluated on pasting, thermal, cooking, textural, sensorial and morphological attributes. Incorporati
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1866c964bbe12d4b0f0bbb4d59f7e89a
https://doi.org/10.1007/s11694-018-9838-9
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6
Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology
Autor: Anju Boora Khatkar, Amarjeet Kaur, Sunil Kumar Khatkar, Nitin Mehta
Publikováno v: Journal of Food Science and Technology. 55:2298-2309
Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box-Behnken Design with three independent variables i.e. amplitude (20-40%), time (10-20 m
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eff730725b2608e8cd8dff5bd91c1752
https://doi.org/10.1007/s13197-018-3147-5
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7
Valorization of ultrasound assisted restructured soy protein: Impact on the quality characteristics of instant noodles
Autor: Amarjeet Kaur, S.K. Tyagi, Sandeep Maan, Sunil Kumar Khatkar, Anju Boora Khatkar, Manju Bala
Publikováno v: LWT. 147:111599
The food application of ultrasound-assisted restructured soy protein (re-SP) was evaluated by analyzing the impact on functional, textural, sensorial, in-vitro protein digestibility (IVPD), thermal, rheological, and morphological attributes of instan
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7f1be1a8231aadec4ece5537fd679587
https://doi.org/10.1016/j.lwt.2021.111599
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9
Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes
Autor: Amarjeet Kaur, Anju Boora Khatkar, Sunil Kumar Khatkar
Publikováno v: LWT. 132:109781
The functional and nutritional significance of soy protein (SP) makes it one of the best legume proteins but, its larger molecular size conformation with close-packed globular structure jeopardizes its hydration, gelation and nutritional properties.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cd18d83ae80e30e0a78ada4793ed1142
https://doi.org/10.1016/j.lwt.2020.109781
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10
Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties
Autor: Nitin Mehta, Anju Boora Khatkar, Amarjeet Kaur, Sunil Kumar Khatkar
Publikováno v: Ultrasonics sonochemistry. 49
Ultrasound, an emerging non-thermal technique, has potential to modify the functionality of bio-molecules like protein. In the present study, the impact of ultrasound on whey protein (WP) was assessed with functional, rheological, heat coagulation an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::634b08becdc5f6dfa5c41723834bd83b
https://pubmed.ncbi.nlm.nih.gov/30174249
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