Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Asir Gani"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 109, Iss , Pp 106985- (2024)
Arnebia benthamii is one of the important sources of biologically active naphthoquinone pigments. The present study aimed at extraction of shikonin from Arnebia benthamii roots and its characterization. In order to identify and quantify shikonin, the
Externí odkaz:
https://doaj.org/article/3a66af4430af4373be2c420882443627
Publikováno v:
Ultrasonics Sonochemistry, Vol 86, Iss , Pp 106010- (2022)
In this study, protein was extracted from the apple seed flour using alkali-acid precipitation method. The main objective of this study was to evaluate the impact of ultrasonication on structural and techno-functional properties of apple seed protein
Externí odkaz:
https://doaj.org/article/4af5ec85783144d487d7bc98ba3eb8f3
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-15 (2021)
Abstract Ball milling offers green approach for size reduction of starch granules to nano scale size. In this research work, the starch from two underutilised cereal varieties viz. foxtail starch (FS) and sorghum starch (SS) were milled to achieve th
Externí odkaz:
https://doaj.org/article/455d7bc5150e4b7aac8b14be2d6f9a51
Publikováno v:
Ultrasonics Sonochemistry, Vol 82, Iss , Pp 105884- (2022)
Rutin was nano-encapsulated in date [En-Ru(D)] and mushroom [En-Ru(M)] β-glucan matrix to protect it from the harsh gastrointestinal environment and to enhance its bioavailability and biological activity upon digestion. The encapsulation was carried
Externí odkaz:
https://doaj.org/article/2b092c693dd2480e80c1187d046ea969
Publikováno v:
Foods, Vol 11, Iss 22, p 3702 (2022)
Encapsulation is a versatile technique used to protect sensitive bioactive compounds under gastrointestinal conditions. In this study, nanoencapsulation of chlorogenic acid into the apple seed protein matrix was performed using the green technique ul
Externí odkaz:
https://doaj.org/article/a779bb4dedc54e238e839b590377b3f2
Publikováno v:
Foods, Vol 11, Iss 10, p 1493 (2022)
In this study, the nanoencapsulation of catechin into the β-glucan matrix from oats [O-Glu (C)] and barley [B-Glu (C)] was performed using the coupled approach of ultrasonication and wet milling. The nanoencapsulated catechin was characterised by pa
Externí odkaz:
https://doaj.org/article/53f2ea33e9d64a2d9384d6f518a10bf5
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
Time-dependent aqueous extraction of six tea types was carried out with leaf–water–ratio of 0.5 g/100 ml, temperature of extraction 90°C and time of extraction ranging from 1 to 10 min. UV–vis spectroscopic analysis in the range varying from 2
Externí odkaz:
https://doaj.org/article/1182c4978baf4c7696903b627c52390a
Autor:
Umar Shah, Adil Gani, Bilal Ahmad Ashwar, Asima Shah, Mudasir Ahmad, Asir Gani, Idrees A. Wani, F.A. Masoodi
Publikováno v:
Cogent Food & Agriculture, Vol 1, Iss 1 (2015)
Technological advances have led to increased constraints regarding food packaging due to environmental issues, consumer health concerns, and economic restrictions associated therewith. Hence, food scientists and technologists are now more focused on
Externí odkaz:
https://doaj.org/article/9f16279a59834aa1bd5d126dd0e43f12
Publikováno v:
Cogent Food & Agriculture, Vol 1, Iss 1 (2015)
Two green tea types, leaf grade and sanding, were extracted at different time intervals: 20, 40, and 120 min at a constant temperature of 50°C. The extracts were analyzed by GC/MS technique. The major compounds identified were myristic acid, palmiti
Externí odkaz:
https://doaj.org/article/31e1d504b6f34cc3b5125c051328d94c
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 53, Iss 3, Pp 731-740 (2010)
Studies on physicochemical, morphology and pasting properties of starches extracted from water chestnuts of three Lakes of Kashmir valley (Wular, Anchar and Dal Lakes) were conducted to determine their application in different food products. The wate
Externí odkaz:
https://doaj.org/article/3525da2906ef4febb8d54ee33a9e7a0f