Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Annada Das"'
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 1, Pp 220-236 (2024)
The present study was undertaken to standardize the milk fat, stevia level, and optimize fortification of carrot pulp at 10, 20 or 30 % levels separately replacing the chakka for production of low-fat and low-sugar functional shrikhand, a fermented I
Externí odkaz:
https://doaj.org/article/7d85c8e954f44dd9a86af63acfa9ac1a
Autor:
Arun K. Das, Dipanwita Bhattacharya, Annada Das, Santanu Nath, Samiran Bandyopadhyay, Pramod Kumar Nanda, Mohammed Gagaoua
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 10, Iss 1, Pp 1-22 (2023)
Abstract The presence of polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products is a global concern as they are known to be carcinogenic, mutagenic, teratogenic, and genotoxic to living beings. PAHs are generated in processed mea
Externí odkaz:
https://doaj.org/article/582f4282fa5247e6a16c0889def4735a
Autor:
Annada Das, Subhasish Biswas, Kaushik Satyaprakash, Dipanwita Bhattacharya, Pramod Kumar Nanda, Gopal Patra, Sushmita Moirangthem, Santanu Nath, Pubali Dhar, Arun K. Verma, Olipriya Biswas, Nicole Irizarry Tardi, Arun K. Bhunia, Arun K. Das
Publikováno v:
Foods, Vol 13, Iss 14, p 2254 (2024)
Natural and sustainable plant-based antioxidants and antimicrobials are highly desirable for improving food quality and safety. The present investigation assessed the antimicrobial and antioxidant properties of active components from Alkanna tinctori
Externí odkaz:
https://doaj.org/article/bfebc50583fb4939bdfc5b82afc72201
Autor:
Olipriya Biswas, Palani Kandasamy, Pramod Kumar Nanda, Subhasish Biswas, José M. Lorenzo, Annada Das, Laura Alessandroni, Melisa Lamri, Arun K. Das, Mohammed Gagaoua
Publikováno v:
Food Materials Research, Vol 3, Iss 1, Pp 1-12 (2023)
Fish and fish products offer a wide variety of nutritional and health benefits, thanks to the desirable protein and quality. Nevertheless, their quality is prone to degradation due to microbial contamination, oxidation and enzymatic reactions during
Externí odkaz:
https://doaj.org/article/c2e443438e7548c49ae998009b175c8d
Autor:
Prasanta Kumar Koustasa Mishra, Anupama Jena, Souti Prasad Sarkhel, Sujit Kumar Behera, Annada Das, Thankappan Sabarinath, Dayanidhi Jena, Kruti Debnath Mandal, Adhikari Sahu, Anshuman Kumar, Vinod Kumar, Rahul Ganpatrao Kadam, Srinivas Sathapathy, Thavitiki Prasada Rao
Publikováno v:
Microorganisms, Vol 11, Iss 11, p 2663 (2023)
Tick-borne diseases (TBDs) of livestock are endemic across various parts of tropical countries. Theileriosis is one such economically important TBD, caused by the Theileriidae family of organisms, which is transmitted by ticks. Theileria annulata, th
Externí odkaz:
https://doaj.org/article/a67baf206cc2409bbe27740620bb1738
Autor:
Jyotishka Kumar Das, Niloy Chatterjee, Srija Pal, Pramod Kumar Nanda, Annada Das, Ligen Das, Pubali Dhar, Arun K. Das
Publikováno v:
Foods, Vol 12, Iss 1, p 218 (2023)
This study explores the efficacy of bamboo essential oil (BEO) incorporated at 15 ppm (T1, BEO-I) and 30 ppm (T2, BEO-II) on the overall physicochemical and oxidative stability, microbial deterioration, and sensory acceptability of meatballs stored f
Externí odkaz:
https://doaj.org/article/9021b25ecdf94c22abd1cb2e357fa2a0
Autor:
Pranav Chauhan, Soubhagya Ranjan Pradhan, Annada Das, Pramod Kumar Nanda, Samiran Bandyopadhyay, Arun K. Das
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 2, Pp 265-273 (2019)
Objective Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any
Externí odkaz:
https://doaj.org/article/db42c6ad286849e9b0e52c51a6babfe2
Autor:
Jyotishka Kumar Das, Niloy Chatterjee, Srija Pal, Pramod Kumar Nanda, Annada Das, Ligen Das, Pubali Dhar, Arun K. Das
Publikováno v:
Foods; Volume 12; Issue 1; Pages: 218
This study explores the efficacy of bamboo essential oil (BEO) incorporated at 15 ppm (T1, BEO-I) and 30 ppm (T2, BEO-II) on the overall physicochemical and oxidative stability, microbial deterioration, and sensory acceptability of meatballs stored f
Publikováno v:
Extremophilic Fungi ISBN: 9789811649066
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f4ec5e0194aacee46e34c0c8948ca67
https://doi.org/10.1007/978-981-16-4907-3_21
https://doi.org/10.1007/978-981-16-4907-3_21
Autor:
Annada Das, P. K. Nanda, Arun K. Das, José M. Lorenzo, Pratap Madane, Subhasish Biswas, Wangang Zhang
Publikováno v:
Trends in Food Science & Technology. 99:323-336
Background Meat and meat products, in spite of having high biological value protein and essential nutrients required for human sustenance, are highly susceptible to lipid oxidation and also deficient in complex carbohydrates like dietary fibre (DF).