Výsledky vyhledávání - "Ashok Kumar Pathera"

Akademický článek

To exploring the role of probiotics, plant-based fermented products, and paraprobiotics as anti-inflammatory agents in promoting human health

Autor: Harsh Kumar, Rajni Dhalaria, Shivani Guleria, Richard Cimler, Rajni Choudhary, Daljeet Singh Dhanjal, Reena Singh, Neetika Kimta, Kanika Dulta, Ashok Kumar Pathera, Azhar Khan, Mohammad Nausad, Suliman Y. Alomar, Sivakumar Manickam, Kamil Kuča

Publikováno v: Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100896- (2023)

Inflammation is a complex response to tissue damage and pathogens that can lead to chronic inflammatory disorders and various health complications. Conventional inflammation treatments have limitations, driving the search for alternative approaches.

Externí odkaz: https://doaj.org/article/1b9cf362db1c43f7bcf1f171e6146a8a

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Akademický článek

Anti-oxidant potential of plants and probiotic spp. in alleviating oxidative stress induced by H2O2

Autor: Harsh Kumar, Rajni Dhalaria, Shivani Guleria, Richard Cimler, Ruchi Sharma, Shahida Anusha Siddiqui, Marian Valko, Eugenie Nepovimova, Daljeet Singh Dhanjal, Reena Singh, Vijay Kumar, Ashok Kumar Pathera, Narinder Verma, Talwinder Kaur, Sivakumar Manickam, Suliman Y. Alomar, Kamil Kuča

Publikováno v: Biomedicine & Pharmacotherapy, Vol 165, Iss , Pp 115022- (2023)

Cells produce reactive oxygen species (ROS) as a metabolic by-product. ROS molecules trigger oxidative stress as a feedback response that significantly initiates biological processes such as autophagy, apoptosis, and necrosis. Furthermore, extensive

Externí odkaz: https://doaj.org/article/38c3f8ca409a41d999424a2fd2a052bb

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Effect of orange peel and moringa leaves extracts on quality of chicken sausages under frozen storage

Autor: Suman Bishnoi, Sanjay Yadav, Diwakar Sharma, Ashok Kumar Pathera

Publikováno v: Nutrition & Food Science. 52:1181-1193

Purpose This paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage. Design/methodology/approach Chicken saus

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d90b3b4a8746d66b3fc686b910ea98de
https://doi.org/10.1108/nfs-10-2021-0309

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Akademický článek

Impact of Various Modification Methods on Physicochemical and Functional Properties of Starch: A Review.

Autor: Sinhmar, Archana¹ (AUTHOR), Pathera, Ashok Kumar^1,2 (AUTHOR), Sharma, Somesh¹ (AUTHOR), Nehra, Manju³ (AUTHOR), Thory, Rahul⁴ (AUTHOR) rahul.food@gndu.ac.in, Nain, Vikash³ (AUTHOR)

Publikováno v: Starch / Staerke. Jan2023, Vol. 75 Issue 1/2, p1-14. 14p.

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