Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Ashish Dabade"'
Autor:
Komal C. Mahulkar, Ashanka Patil, Prasanna P. Bhalerao, Ashish Dabade, Sakshi Hundare, Pravin Bhushette, Sachin K Sonawane
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100600- (2024)
The study aimed to optimize a formulation for a millet-based multigrain waffle ice cream cone using Response Surface Methodology (RSM). The multigrain waffle cone was formulated using finger millet (ragi), Buckwheat, Amaranth, and Pearl millet (Bajra
Externí odkaz:
https://doaj.org/article/5c70d1f365bd4b6a808ed555e89975cf
Autor:
Chandani Patil, M.Sc., Sachin Sonawane, Ph.D., Prasanna Bhalerao, M.Tech., Ashish Dabade, M.Engg.
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100899- (2023)
The effect of hydrodynamic cavitation (HC) on protein functionality is an emerging area of interest in the field of non-thermal processing. The effect of HC on Casein protein's physicochemical and functional properties. HC reduced the crystallization
Externí odkaz:
https://doaj.org/article/4bb57ccff7db45f78a818aabc15683d5
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100821- (2023)
Atmospheric Cold Plasma (ACP) has a proven track record for its non-thermal, minimal processing technology. The effects of ACP technology on the physicochemical and functional properties of Pea Protein Isolate (PPI) solutions. The results indicated s
Externí odkaz:
https://doaj.org/article/51c68aa5feea4e0e909e1e5bd99dc277
Autor:
Swarangi Patil, Dhanashree Urankar, Prasanna P. Bhalerao, Ashish Dabade, Pravin Bhushette, Sachin K Sonawane
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100485- (2023)
This study aims to develop an analog fish product with comparable nutrients using plant-based materials such as oyster mushrooms, nori, and kombu and grade them on the 9-point hedonic scale for sensory characteristics such as appearance, aroma, juici
Externí odkaz:
https://doaj.org/article/d708e1d0aaf74f55b9bc3029bd56f036
Publikováno v:
Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100538- (2023)
The atmospheric cold plasma (ACP) effect on food macromolecules is a current area of interest in the non-thermal processing of food science researchers. The present study investigates the effect of atmospheric pressure non-thermal pin-to-plate ACP pr
Externí odkaz:
https://doaj.org/article/a6b0129a03b34cb78e2242f7dcdf577f
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100269- (2023)
An effort was made to study and optimize the processes involved in producing palmyrah palm jaggery and candy by tapping into the inflorescence of the palm tree using lime-laced collection pots and neera (containing palm sap, cane sugar, and water), r
Externí odkaz:
https://doaj.org/article/2dd9abbfb0ae42fca2c9a6bf63982080
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100114- (2022)
Instant Controlled Pressure Drop Technology (DIC) was first introduced as a drying technology but later applied to other processes such as developing puffed snacks, texture enhancing, deodorizing, etc. DIC can replace multiple conventional drying met
Externí odkaz:
https://doaj.org/article/d600194dbc154fe79b044a4e36bbcb60
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract The gluten protein was exposed to the X-ray radiations for different time range, comprising 1 and 3 seconds. The objective of this study was to determine the effect of x-ray radiations on the physicochemical properties of gluten protein. Dif
Externí odkaz:
https://doaj.org/article/42f3abfc9ff544a6bcaba4cd3c2f86fe
Publikováno v:
Industrial Biotechnology. 18:286-292
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b771c913c17cee4eb9d3b13df7ce0f0
https://doi.org/10.1089/ind.2022.0018
https://doi.org/10.1089/ind.2022.0018
Autor:
Pravin R. Bhushette, Ashish Dabade
Publikováno v:
Exploratory Biotechnology Research. 1:157-160
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a20fd084005e1f18eeb88986f5730a3d
https://doi.org/10.47204/ebr.1.2.2021.157-160
https://doi.org/10.47204/ebr.1.2.2021.157-160