Zobrazeno 1 - 10
of 21
pro vyhledávání: '"B. K. Kumbhar"'
Publikováno v:
Journal of Engineering Science and Technology, Vol 1, Iss 1, Pp 31-40 (2006)
Artificial neural networks are a powerful tool for modeling of extrusion processing of food materials. Wheat flour and wheat– black soybean blend (95:5) were extruded in a single screw Brabender extruder with varying temperature (120 and 140 oC), d
Externí odkaz:
https://doaj.org/article/313e5b7a0bb04fa7a169b7a0a4cc443d
Publikováno v:
International Journal of Food Science, Vol 2013 (2013)
Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.
Externí odkaz:
https://doaj.org/article/8ca60b5922ff442e9d2ae6ddefd585d3
Publikováno v:
International Journal for Research in Applied Science and Engineering Technology. 10:903-916
An investigation was carried out to study the effect of processing parameters on osmotic dehydration in sugar solution and liquid jaggery and to evaluate the quality of the osmotically dehydrated product after tray drying. A Box-Behnken design was us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f979f31599e75d0d1fa27e930d90af3e
https://doi.org/10.22214/ijraset.2022.47108
https://doi.org/10.22214/ijraset.2022.47108
Publikováno v:
Journal of Applied and Natural Science. 12:42-52
The present work investigated the effect of salt solutions of sodium chloride, and sodium bicarbonate on the water uptake by kidney beans (Phaseolus vulgaris) at different temperatures (30, 45 and 60 0C). Thirty-five soaking solutions were prepared u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63cb75df2a1b22c7913d2d4303d81de4
https://doi.org/10.31018/jans.v12i1.2234
https://doi.org/10.31018/jans.v12i1.2234
Publikováno v:
Journal of The Institution of Engineers (India): Series C. 98:527-531
Performance testing of automotive brakes involves determination of stopping time, distance and deceleration level. Braking performance of an automobile is required to be ensured for various surfaces like dry, wet, concrete, bitumen etc. as well as fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f16015f661e52cd6ba0ff1638d0fefbe
https://doi.org/10.1007/s40032-016-0289-y
https://doi.org/10.1007/s40032-016-0289-y
Publikováno v:
Journal of Biobased Materials and Bioenergy. 9:433-438
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0fe88f6972b7c474e2da2cc0bf9331e
https://doi.org/10.1166/jbmb.2015.1536
https://doi.org/10.1166/jbmb.2015.1536
Publikováno v:
Journal of Food Science and Technology. 52:709-719
Increasing demand of low calorie and high fibre containing products give impetus to dairy industry for development of a well palatable low calorie dairy products like paneer. The objective of the present study was to develop low-fat fibre-supplemente
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0da71f4da19158ddd7f53d5fb3e39d9b
https://doi.org/10.1007/s13197-013-1049-0
https://doi.org/10.1007/s13197-013-1049-0
Publikováno v:
Food and Bioproducts Processing. 89:492-499
Designed experiments were conducted to prepare extrudates from different millet–legume blend ratios (BR) of varying moisture content (MC); the extruder was operated at varying die head temperature (DHT), barrel temperature (BT), and screw speed (SS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::458e050e03ad984f306f73f4df481de0
https://doi.org/10.1016/j.fbp.2010.10.003
https://doi.org/10.1016/j.fbp.2010.10.003
Publikováno v:
Journal of Food Science and Technology. 49:103-109
NaCl treatment was optimized for maximum reduction of cyanide content in raw bamboo (Dendrocalamus strictus) shoot using response surface methodology with 4 independent variables like concentration of NaCl, thickness of bamboo shoot, amount of NaCl s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01a4db10d41d6b63c693470f0fe394d6
https://doi.org/10.1007/s13197-011-0324-1
https://doi.org/10.1007/s13197-011-0324-1
Publikováno v:
Journal of Food Science and Technology. 49:482-488
Present investigation was undertaken with the overall objective of optimizing the enzymatic parameters i.e. moisture content during hydrolysis, enzyme concentration, enzyme ratio and incubation period on wild apricot kernel processing for better oil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a510d990c1be04bbddb9e92ceac25f69
https://doi.org/10.1007/s13197-011-0301-8
https://doi.org/10.1007/s13197-011-0301-8