Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Aradhita Barmanray"'
Publikováno v:
Journal of Nutrition and Food Security, Vol 9, Iss 4, Pp 609-620 (2024)
The aims of study to investigate physico-chemical properties do a proximate analysis of black cumin seeds (Nigella sativa L.) of AN-1 variety and development of value-added products by incorporating black cumin paste and powder in various proportions
Externí odkaz:
https://doaj.org/article/c389a325a4f743709a1e2722557fd487
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f8378addba6614157b74b773a0c682a
https://doi.org/10.1111/jfpp.17269
https://doi.org/10.1111/jfpp.17269
Publikováno v:
International Journal of Chemical Studies. 8:2473-2476
Wood apple chutney was nutritious and health beneficial product with biochemical properties such as phenolic compounds that act as antioxidant properties. The present investigation was to develop and storage study of wood apple chutney. The best qual
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::661ab443159aff0631720430027eb4a0
https://doi.org/10.22271/chemi.2020.v8.i1al.8639
https://doi.org/10.22271/chemi.2020.v8.i1al.8639
Publikováno v:
Nanotechnological Approaches in Food Microbiology ISBN: 9780429342776
Nanotechnological Approaches in Food Microbiology
Nanotechnological Approaches in Food Microbiology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87c85a81d22102ef1dda0dde12af821a
https://doi.org/10.1201/9780429342776-9
https://doi.org/10.1201/9780429342776-9
Publikováno v:
Current Research in Nutrition and Food Science Journal. 5:144-153
White button mushroom (Agaricus bisporus L.) was subjected to osmotic dehydration at different concentrations of common salt (sodium chloride) i.e. 10, 15, 20 and 25% and sugar solution i. e. 50, 60 and 70°B and dried in hot-air oven at 55 ± 2 °C.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6505c6bd3ad08887a65b564074ed1fdf
https://doi.org/10.12944/crnfsj.5.2.11
https://doi.org/10.12944/crnfsj.5.2.11
Autor:
Aradhita Barmanray, Indu Bharti
Publikováno v:
Technologies for Value Addition in Food Products and Processes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89f004738342085c4d66ba74d7b381ae
https://doi.org/10.1201/9780429242847-13
https://doi.org/10.1201/9780429242847-13
Autor:
Kiran Bala, Aradhita Barmanray
Publikováno v:
Asian Journal of Dairy and Food Research. 38
Present study was directed to analyze and compare the bioactive compounds (total phenols, total anthocyanins), vitamins (ascorbic acid, β-carotene, vitamin A), minerals including Ca, Mg, Na, P, K, Fe, Cu, Zn, Co, Mn and heavy metals (Cd, Hg, Pb) of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13235bde754f8f4087f3b9b822a4e841
https://doi.org/10.18805/ajdfr.dr-1474
https://doi.org/10.18805/ajdfr.dr-1474