Zobrazeno 1 - 10 of 24 pro vyhledávání: '"Apurba Giri"'
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Elektronická kniha
Immunity Boosting Functional Foods to Combat COVID-19
Autor: Apurba Giri
In this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent authors. There are several medicinal plants which ha
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8
Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread
Autor: M. P. Singh, Apurba Giri, S. K. Kanawjia
Publikováno v: Journal of Food Science and Technology. 54:2443-2451
To develop a functional processed cheese spread (PCS) different levels of inulin (0, 4, 6 and 8%) addition into PCS was studied with its physico-chemical, sensory and fatty acid profile and micro-structural quality. As the level of inulin addition in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6cc4c9fcd758e6b1912a196783d381ab
https://doi.org/10.1007/s13197-017-2686-5
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10
Effect of potato starch on quality characteristics of shredded Mozzarella cheese during storage
Autor: Yogesh Khetra, M. P. Singh, Apurba Giri, S. K. Kanawjia
Publikováno v: Journal of Food Science and Technology. 52:7507-7512
Anticaking agents are widely used for preventing lump formation during storage of shredded Mozzarella cheese (SMC). Potato starch (PS) as an anticaking agent may be added in SMC to improve its storage stability. The SMC added with PS was studied for
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7746331f5d0a40ca5945fde6886f82fb
https://doi.org/10.1007/s13197-015-1807-2
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